Preheat your oven to 425°F. A hot oven is crucial for achieving that perfect crispy skin.
Slice half of the lemon into thin rounds and set these slices aside. Take the remaining half and set it aside for squeezing later.
Pat the chicken thighs dry with paper towels. This step is essential for crispiness! Once dry, sprinkle both sides liberally with salt and pepper. Then, add a light dusting of ground thyme (about a quarter teaspoon total) to infuse flavor.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Once the oil is hot, swirl it around the pan to ensure it’s evenly coated.
Carefully place the thighs in the skillet skin-side down. Sear them until they are well-browned and crispy, about 4 to 6 minutes. Don’t rush this step; this is where the flavor develops!
Once well-browned, remove the skillet from heat and carefully flip each thigh over. Nestle the lemon slices between the chicken pieces and squeeze the juice from the reserved lemon half over everything.
Transfer the skillet to the preheated oven and bake for 15 to 20 minutes. If your thighs are larger, you might need a bit longer. Use an instant-read thermometer to ensure they reach 165°F in the center.
After baking, remove the skillet from the oven and allow the chicken to rest for about 5 minutes. This resting period helps the juices redistribute, keeping the meat moist.
Serve your Crispy Lemon Chicken Thighs with the roasted lemon slices for a beautiful presentation. Enjoy!
