Ingredients
Scale
- 4–6 Bone-in, skin-on chicken thighs
- 2 tablespoons extra virgin olive oil
- 2 large lemons (one zested and juiced, one sliced into rounds)
- 1 tablespoon coarsely cracked black pepper
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Pat the chicken thighs completely dry with paper towels; moisture is the enemy of crispy skin. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, cracked black pepper, salt, garlic powder, onion powder, and oregano. Place the chicken thighs in a large mixing bowl and pour the marinade over them. Massage the seasoning into the meat and under the skin to ensure every inch is coated with flavor.
- Arrange the seasoned chicken thighs on the prepared sheet pan, ensuring they are skin-side up. Space them out so they are not touching, which allows the hot air to circulate and crisp the skin. Tuck the lemon slices around and slightly under the chicken pieces. Place the pan in the center rack of the oven. Roast for 30 to 35 minutes. If you want extra crispy skin, turn on the broiler for the last 2 to 3 minutes of cooking, watching closely to prevent burning. Use an instant-read thermometer to ensure the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- Remove the sheet pan from the oven and let the chicken rest for 5 to 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is tender. Transfer the chicken to a serving platter and pour any remaining juices from the pan over the top. Garnish with fresh chopped parsley and the roasted lemon slices. Serve immediately while the skin is at its crunchiest.
- Cook Time: 50 minutes