lunchpail

Baked chicken thighs with lemon

Based on Love and Lemons, NYTimes, Downshiftology

Ingredients

• 8 bone-in chicken thighs
• 3/4 pound gold potatoes (about 3 medium), each washed then cut into 8 wedges (not peeled)
• 1 large garlic head, all cloves peeled
• 1 large yellow onion, halved and thinly sliced
• 2 lemons washed, cut in ¼-inch-thick slices, seeded
• 1/3 cup avocado oil
• 1.5 tablespoons dried thyme
• 1 tablespoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 2 teaspoons kosher salt

Instructions

1. Pat chicken thighs dry. Place skin side up in a single layer on a baking sheet. Refrigerate uncovered for 8 hours or overnight to dry skin.
2. Remove chicken from refrigerator at least 45 minutes before cooking. Preheat oven to 425 F.
3. Spread potatoes, garlic, and onion on baking sheet so that chicken can go on top later in a single layer. Spread lemon on top.
4. In a large bowl combine the oil, thyme, rosemary, oregano, black pepper, and salt.
5. Pat the chicken dry again. Add it to oil-herb mixture and coat all sides of the chicken. Place chicken on baking sheet skin side up. Pour any remaining oil-herb mixture over the chicken.
6. Bake chicken for 40 to 50 minutes or until fully cooked.