Preheat the oven to 400°F (205°C). Pat chicken thighs completely dry with paper towels to remove surface moisture and ensure crispy skin.
4 bone-in, skin-on chicken thighs
In a mixing bowl, whisk together lemon juice, lemon zest, minced garlic, olive oil, dried thyme or rosemary, salt, and black pepper.
2 lemons lemon, 6 cloves garlic, 1 tsp dried thyme or rosemary, 3 tbsp olive oil, 1 tsp salt, 0.5 tsp black pepper
Add the chicken thighs to the marinade bowl and turn to coat evenly. Let them sit at room temperature for 15 to 30 minutes while the oven preheats.
4 bone-in, skin-on chicken thighs
Arrange the chicken thighs skin-side up in an oven-safe skillet or baking dish, leaving 1 inch between pieces. Pour any remaining marinade over the top.
4 bone-in, skin-on chicken thighs
Bake in the oven for 35 to 40 minutes until skin turns golden brown and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part without touching bone. If the skin is not crispy enough, broil for 1 to 2 minutes at the end.
4 bone-in, skin-on chicken thighs
Remove the chicken from the oven and let rest for 5 to 10 minutes before serving to allow juices to redistribute.
4 bone-in, skin-on chicken thighs
