Ingredients
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4 skin-on, bone-in chicken thighs
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2 tsp dried oregano
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1 tsp dried thyme
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1 tsp garlic powder
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2 tbsp canola oil
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1 lemon
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1/4 cup chopped parsley
Steps
1
Preheat oven to 425°F. Rub the chicken all over with oregano, thyme, garlic powder, salt, and pepper.
2
In an ovenproof skillet, heat oil on medium-high. Add chicken thighs skin side down and cook 5 min., until skin is golden. Flip thighs over and transfer skillet to preheated oven. Bake 20 min., until internal temperature reaches 165°F.
3
Meanwhile, zest the lemon. Combine zest with the chopped parsley. Squeeze juice from lemon over chicken and garnish with parsley mixture to serve.
