I baked this in a convection oven but you can make this recipe in a regular oven. Just make sure the chicken thighs reach an internal temperature of at least 165 degrees.
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Servings2hearty servings
AuthorSonja Bradfield
Ingredients
4bone-inskin-on chicken thighs, trimmed of excess skin and patted dry
1large onionhalved and thinly sliced
1lemon thinly slicedseeds removed
1teaspoonof kosher saltdivided
1/2teaspoonof dried thyme
4very small pinches of cayenne
freshly ground black pepper
Instructions
Preheat the oven to 450 degrees.
Place sliced onions at the bottom of a 9 x 9 inch square baking dish or pan. Lay lemon slices evenly over the onion. Sprinkle with half the salt.
Place the chicken thighs on top, making sure to leave a bit of room around each thigh. Sprinkle with other half of the salt, dried thyme, cayenne and a few grinds of black pepper.
Bake in the oven for 30 minutes until crispy and golden and the temperature reaches at least 165 degrees when putting a meat thermometer into the thickest part of the thigh (not touching the bone).