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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.
Place LEMON HALVES on a small baking sheet with drizzle of OLIVE OIL and sprinkle of OREGANO. Set aside.
Lay LEMON SLICES on a baking sheet in 6 beds (2 slices each).
Place seasoned CHICKEN THIGHS on lemon beds and brush excess seasoned oil over the skin.
Bake 35 minutes, or until a meat thermometer registers 165° F next to the bone.
(optional) Switch oven to HIGH broil and place thighs 8" under broiler until skin is crispy. Remove and set aside to rest.
Place seasoned lemon halves 4" under broiler until charred and tender (about 3 minutes).
Serve chicken thighs warm with charred lemons and PARSLEY garnish.
To store, allow chicken to cool completely. Refrigerate up to 5 days in an airtight container.