3. Chicken Thighs with Lemon and Thyme
What you need:
4 to 6 bone in chicken thighs
Olive oil
Salt and pepper
A medium lemon, sliced thinly
5 or 6 sprigs of thyme
To make:
Heat the oven to 400 degrees. Drizzle the thighs with the olive oil. Season with salt and pepper. Place the thighs with the skin down in a large cast-iron skillet. Place the skillet over medium heat. Cook for about 15 minutes without disturbing. When the skin is brown, flip the thighs over.
Scatter the slices of lemon around the chicken and then place the sprigs of thyme over it. Bake for about 15 minutes or until the internal temperature reaches 165 degrees. Serve hot. If you do not have a large enough skillet to fit all of the thighs, cook in batches. Decrease the time for the second batch as the skillet will be hot already. Store leftovers in the fridge for up to 3 days.