Chicken Thighs are a really nice change from the usual white meat option. They are so juicy, flavorful and the skin gets the perfect crispiness. The marinade really sinks into this chicken and you end up with such a bright and delicious dinner! My kids go nuts for these and I understand why, they are really delicious!
6 skin on, bone in chicken thighs (about 2.5 lbs)
Zest and juice of 2 lemons
3 garlic cloves minced
2 tbsp extra virgin olive oil
3 tbsp thyme leaves or small bunch of thyme on stem
1 tsp dried oregano
Pinch of red pepper flakes
1 tsp sea salt
1/2 tsp black pepper
In a large glass bowl whisk together zest and juice of the lemons, garlic, oil, thyme (if the leaves are hard to get off just throw in the whole bunch!), oregano, red pepper flakes, salt and pepper. Add chicken thighs and toss until everything is coated. Cover and refrigerate for at least 2 hours, up to 6 hours.
Preheat oven to 425 degrees and remove Chicken from the fridge 20 minutes before you are ready to cook
Remove chicken from the marinade (don't throw marinade out) and place skin side up on a high rim baking sheet such as a pyrex. Make sure the chicken is well spaced and not touching. Pour the extra marinate on top.
Roast in the oven for 40 minutes. The skin will be crispy and the inside will be perfectly juicy! If you used the whole thyme stem be sure to remove it before serving.
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