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Ingredients
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
Olive oil
Kosher salt
Freshly ground black pepper
1 medium lemon, thinly sliced
5 to 6 fresh thyme sprigs
Instructions
Arrange a rack in the middle of the oven and heat to 400°F. Drizzle the chicken thighs with olive oil and season well with salt and pepper.
Place the thighs skin-side down in a single layer in a large, cold cast iron skillet. Place the skillet over medium heat. and cook undisturbed for 14 to 15 minutes.
When a lot of the fat has rendered out and the skin is crispy and brown, flip the thighs so they are skin-side up. Scatter the lemon slices and thyme sprigs over the chicken. Roast in the oven until the chicken reaches an internal temperature of 165°F, 13 to 15 minutes. Serve immediately.
