Recipe: Lemon Thyme Chicken Thighs

This is a classic, easy, affordable and obviously delicious meal that Kaleigh cooks at least once a month.  I'm always given side duty and often pair the chicken with a green and a starch - asparagus and sweet potatoes on this occasion but we often use gold potatoes and green beans as another pairing. 


  • 4 bone-in, skin on chicken thighs
  • Olive oil
  • Salt
  • Ground black pepper
  • 1 large lemon, thinly sliced
  • ½ TBSP dried thyme
  1. Pre-heat oven and to 400°F. Drizzle the chicken thighs with olive oil and season well with salt and pepper.
  2. Place the thighs skin-side down in a single layer in a large, cold cast iron skillet. Place the skillet over medium heat. and cook undisturbed for 15 minutes.
  3. When the skin is crispy and brown, flip the thighs so they are skin-side up. Place the lemon slices and thyme over the chicken. Roast in the oven until the chicken reaches an internal temperature of 165°F, 13 to 15 minutes. Serve immediately.

Adapted from Kitchn:

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