Lemon Thyme Chicken

Cook Time: 1 hour


2 pounds of bone-in chicken (Breasts, Legs or Thighs)

10 sprigs of thyme, pull from stems, chopped - save some for serving

2 lemons, juice and zest

4 garlic cloves, minced

½ cup of olive oil, more for searing and serving

1 sprig of parsley, for serving (optional)

Salt and pepper, to taste



(Optional if you have the time) Dry brine your chicken with a liberal amount of salt and leave it uncovered, skin side up, in the refrigerator for up to 8 hours. This process greatly improves the flavor of the chicken. The salt tenderizes the meat as it absorbs and dissolves, and also dries out the skin so that when it cooks, the skin gets crispy.

Begin making the marinade by combining the thyme, lemon juice, lemon zest, garlic, olive oil, salt and pepper.

Preheat your oven to 375 degrees fahrenheit.

Take the chicken out of the refrigerator and let it get to room temperature, about 30/45 minutes.

While your chicken is sitting out, add the marinade to the chicken. Make sure to cover all sides.

Pre-heat a skillet (we recommend stainless steel) on a stove with medium heat.

Once the pan gets hot, add a little bit of olive oil to the pan and place the chicken skin side down.

Once the skin gets crisp (about 6-8 minutes), flip only the dark meat (legs or thighs). If cooking breast, you can leave it skin side down.

Once the other side of the chicken gets crisp, place it in the oven for about 40/50 minutes until the chicken is cooked through to 165 degrees fahrenheit.

Finish with more olive oil, lemon juice, fresh thyme and parsley.

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