There has been a major shift happening in my household lately. My entire life I was all about eating and cooking with white meat chicken breasts. Not anymore, when cooked correctly, chicken thighs are so succulent and juicy and never dry. They are smaller in size and perfect for portion control as well. I found this recipe from the blog Kitchn and it is incredibly easy. One pan, 5 ingredients and so flavorful.
I love this recipe, because the cooking and the cleanup is easy. Place the chicken thighs in the cast iron skillet skin side down and leave in place for 15 minutes to crisp and brown. Easy, right? After that, add some sliced lemon, thyme sprigs and throw in the oven to finish cooking for another 15 minutes!
I can't say enough about this easy Whole 30 approved recipe. Its also easy to get creative with this dish and add additional herbs and spices. Enjoy immediately and at work throughout the week!
Lemon Thyme Chicken Thighs
2 pounds chicken thighs, bone-in and skin-on (about 4 to 6 thighs)
1 lemon, sliced thin
5 to 6 fresh thyme sprigs
Preheat your oven to 400° F. Drizzle the chicken thighs with olive oil and season them well with pinches of salt and pepper.
Place the thighs in a large, cold cast iron skillet, skin-side down. Place the skillet on a burner over medium heat. Let them 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 the crispy skin is up. Dot the cast iron skillet with lemon slices and thyme sprigs and stick it in the hot oven. Let the thighs finish cooking in the oven for 13 to 15 minutes, until they reach an internal temperature of 165° F. If you're in doubt, leave them in for another few minutes.