Roast Chicken Thighs with Lemon
These roast chicken thighs with lemon rely on a simple technique that ensures shatteringly crisp skin and exceptionally juicy meat. Tart citrus and olives lend a subtle, simple flair.
Ingredients
- 4 (about 1 1/2 lbs) bone-in, skin-on chicken thighs
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 cup Kalamata olives, pitted
- 1 lemon, halved crosswise
- Coarsely chopped fresh parsley, for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C). Place a rack in the middle of the oven.
- Pat the chicken thighs dry with paper towels. Drizzle the chicken with olive oil, rub to coat, and season with salt and pepper.
- In a large cast iron or other heavy bottomed oven-safe skillet, place the chicken skin-side down. Scatter the olives around the thighs. Place the skillet over medium heat and cook, undisturbed, until the skin is well browned and crisp, 12 to 20 minutes.
- While the chicken is cooking, slice half the lemon into thin rounds. Remove the seeds from the lemon slices.
- Flip the chicken and scatter the lemon slices around it. Transfer the skillet to the oven. Roast until the chicken is cooked through and registers an internal temperature of 165°F (74°C), 8 to 15 minutes more.
- Squeeze the remaining lemon half over the chicken, sprinkle with parsley, if desired, and serve.
Nutrition
Serving: 1portion | Calories: 761kcal | Carbohydrates: 5g | Protein: 53g | Fat: 59g | Saturated Fat: 15g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 315mg | Sodium: 774mg | Fiber: 2g | Sugar: 1g