Name: One-Pan Roasted Chicken Thighs
Cook time: 55 min
Total time: 55 min
Ingredients: 4 to 6 bone-in, skin-on chicken thighs; 2 tablespoons extra virgin olive oil; 1 teaspoon sea salt; 1/2 teaspoon freshly cracked black pepper; 1 teaspoon garlic powder; 1 teaspoon dried oregano or thyme; 1/2 teaspoon smoked paprika; 1 lemon, sliced into rounds; Fresh rosemary sprigs (optional)

Ingredients

Scale

4 to 6 bone-in, skin-on chicken thighs
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano or thyme
1/2 teaspoon smoked paprika
1 lemon, sliced into rounds
Fresh rosemary sprigs (optional)

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Instructions

Preheat your oven to 425°F (220°C). Grab a large rimmed baking sheet or a cast-iron skillet. Use paper towels to pat the chicken thighs completely dry on both sides. In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, oregano, and smoked paprika until a loose paste forms.
Place the chicken thighs on the prepared pan. Rub the spice mixture generously over each piece, ensuring you get some under the skin for maximum flavor. Arrange the lemon slices and rosemary sprigs around the chicken. Place the pan in the center rack of the oven. Roast for 35 to 40 minutes. The chicken is ready when the skin is deep golden brown and the internal temperature reaches 165°F (74°C) on a meat thermometer.
Remove the pan from the oven and let the chicken rest for 5 minutes. Transfer the thighs to a serving platter. Drizzle any remaining pan juices over the meat and garnish with the roasted lemon slices. Serve immediately while the skin is at its crunchiest.

Cook Time: 55 minutes