Step 1

1 Position a rack in the middle of the oven and preheat to 425 degrees

Step 2

2 Pour the oil into a 9-by-13-inch pan, add the leeks and lemon, and gently toss to coat

Step 3

3 Pat the thighs dry and lightly season both sides with salt and pepper

Step 4

4 Gently loosen the skin to let a little air in — this will help it get crispy as it roasts

Step 5

5 Place the chicken thighs, skin-side up and evenly spaced, atop the leeks and lemons

Step 6

6 Roast for 35 minutes, or until a thermometer inserted in the thickest part of a thigh registers 160 to 165 degrees

Step 7

7 Let rest for at least 5 minutes; then serve with crusty bread