These baked chicken thighs are seared for a crisp golden brown skin then topped with lemon and thyme and roasted in the oven for a quick flavorful dish, perfect for a weeknight dinner.
Preheat the oven to 400°F. While the oven heats, drizzle the chicken with olive oil and rub to coat. Season with salt and pepper. Then add the chicken, skin side down, to a cold cast iron skillet and place over medium heat.
Cook for 12 to 13 minutes without disturbing the chicken. When the skin is crisp and golden brown flip the chicken skin side up and arrange the lemon and thyme sprigs on and around the thighs.
Transfer the skillet to the oven and roast for around 15 minutes, until the chicken reaches an internal temperature of 165°F.
For the crispiest skin, remove any lemon slices from the chicken skin during the last few minutes of cooking so that all of the chicken skin is exposed.
Notes
Store leftover chicken thighs in an airtight container and refrigerate for up to 4 days.Reheat leftovers in a 325°F oven until warmed through. Smaller portions can be reheated in the microwave.