Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs)
  • 1 lemon, sliced into rounds
  • 2 sprigs fresh rosemary

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a mahogany crust.
  2. In a mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and black pepper.
  3. Rub the marinade generously under the skin and over the top of the chicken thighs, ensuring every crevice is coated.
  4. Preheat the oven to 400°F (200°C).
  5. Place the chicken skin-side up in a cast-iron skillet or rimmed baking sheet, surrounding them with lemon slices and rosemary sprigs.
  6. Bake for 30–35 minutes until the skin is deep mahogany brown and the meat reaches a safe internal temperature.
  7. Remove from the oven and transfer the chicken to a plate to rest for 5–10 minutes before serving.