Step 1

Toss CHICKEN THIGHS in a mixing bowl with OLIVE OIL, OREGANO, GARLIC POWDER, SALT, and PEPPER. If time permits, allow chicken to rest 20 minutes at room temperature.

Step 2

Place LEMON HALVES on a small baking sheet with drizzle of OLIVE OIL and sprinkle of OREGANO. Set aside.

Step 3

Lay LEMON SLICES on a baking sheet in 6 beds (2 slices each).

Step 4

Place seasoned CHICKEN THIGHS on lemon beds and brush excess seasoned oil over the skin.

Step 5

Bake 35 minutes, or until a meat thermometer registers 165° F next to the bone.

Step 6

(optional) Switch oven to HIGH broil and place thighs 8" under broiler until skin is crispy. Remove and set aside to rest.

Step 7

Place seasoned lemon halves 4" under broiler until charred and tender (about 3 minutes).

Step 8

Serve chicken thighs warm with charred lemons and PARSLEY garnish.

Step 9

To store, allow chicken to cool completely. Refrigerate up to 5 days in an airtight container.