Little did I know, I was working on a different recipe when this one came about! Long story short: I had 2 leftover chicken thighs, so I just threw it in the oven on a sheet pan with some lemon slices and garlic underneath. Done.
The chicken released juices and got a combination of the lemon and garlic flavor as well. Chicken thighs are super juicy and flavorful as they are. Plus you get perfect crispy skin. What more is there to ask for?
Might I add, a cool thing about this recipe is that it just takes 3 ingredients: lemon, garlic and chicken.
It's sheet pan easy. Let the oven do all the work for you.
This recipe serves 8, but it also works for a party of 2, 4, 6 or even for one! It'll be a crowd pleaser for sure.
Sheet Pan Roasted Lemon Garlic Chicken Thighs with Crispy Skin
8 bone in chicken thighs with skin on
3 lemons, sliced thick and 1 lemon cut in wedges for garnish
8 cloves garlic, minced (6 if you don’t like too much garlic)
Fresh cracked pepper
Chopped parsley for garnish
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
Pat dry chicken thighs with paper towel and trim off any long excess skin. Place them on a baking sheet. Season with a pinch of salt and a good amount of fresh cracked pepper on top and bottom of each chicken thigh.
Place one lemon slice and some minced garlic on the bottom of one chicken thigh. You are going to repeat this for every chicken thigh. Each chicken should be skin side up and sitting on top of the garlic and lemon slice. This is to ensure crisping the skin.
Drizzle some olive oil over the chicken. Place in the middle top rack of the oven and roast for about 35-40 minutes.
Put the chicken on a large serving plate. Save the residual juices left over on the sheet pan as a sauce for the chicken. You can put the sauce in a small bowl serving dish. Garnish with lemon wedges and parsley.
Serve with mashed potatoes or rice with vegetables.
Note: To make it spicy, just sprinkle some crushed red pepper flakes on bottom or top.