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Crispy Baked Chicken with Onions and Lemon

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 Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 hearty servings
Author Sonja Bradfield

Ingredients

  • 4 bone-in skin-on chicken thighs, trimmed of excess skin and patted dry
  • 1 large onion halved and thinly sliced
  • 1 lemon thinly sliced seeds removed
  • 1 teaspoon of kosher salt divided
  • 1/2 teaspoon of dried thyme
  • 4 very small pinches of cayenne
  • freshly ground black pepper

Instructions

  1. Preheat the oven to 450 degrees.
  2. 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.
  3. 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.
  4. 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).