Ingredients
- 9-12 pieces of bone in skin on chicken thighs
- 2 medium onions sliced 1/4 inch thick
- 1-2 lemons thinly sliced (seeds removed)
- 10 sprigs fresh thyme
- 10-15 whole garlic cloves peeled
- olive oil for drizzling
- Kosher salt and freshly ground black pepper
Instructions
Dry the Chicken (The Secret Step!)
- Place the chicken thighs skin side up on a baking sheet, uncovered, in the fridge for at least 6 hours, or overnight. This dries the skin, helping it roast to crisp perfection.
Preheat and Prep
- Preheat your oven to 500 degrees Fahrenheit.
- On a rimmed baking sheet, layer the onions, then lemon slices, thyme sprigs, and garlic cloves. Drizzle with a touch of olive oil.
Arrange the Chicken
- Nestle the chicken skin side up directly over the onion mixture. Pieces should be snuggled closely together, but not overlapping.
- Season generously with salt and pepper.
Roast
- Roast at 500 degrees F for 45-50 minutes, until the chicken skin is deeply golden and the onions and lemons are caramelized.
Serve
- Spoon the tender, jammy onions, lemons, garlic over the chicken to serve. The chicken will be crisp, juicy and packed with flavour.
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