These weeknight-friendly, crisp-skinned chicken thighs are baked with roasted lemon, garlic, and thyme. The drippings are then transformed into a luscious pan sauce. Get the recipe This classic ...

Finely chop thyme and ... Arrange chicken thighs in the center of the baking sheet and drizzle with remaining olive oil. Arrange sweet potato and brussels sprouts around it: roast 15 minutes.

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.

You'll also need olive oil for cooking, as well as lemon, garlic, thyme, maple syrup ... Or In An Air Fryer? cooked chicken ...

This easy baked chicken thighs with vegetables is super juicy ... In a medium bowl mix 4 tablespoons olive oil, garlic, thyme ...

Pat chicken skin dry with paper towels. Generously season chicken cavity with salt and pepper. Add lemon quarters and thyme sprigs to ... Place in centre of oven and roast, uncovered, for 20 ...

Slice the lemon halfway through lengthways. Insert a sprig of thyme ... Season the chicken generously with sea salt and black pepper. Cover the chicken loosely with foil and roast for 30 minutes.

Place the lemon half, garlic and thyme in the cavity of the chicken. Roast, breast side down ... For pieces, use 2 chicken thighs or drumsticks per person. Mix the butter with a teaspoon of ...

Roast until figs and grapes are slightly caramelized and chicken skin is deep mahogany in color, 15 minutes. Season with salt and pepper to taste. Garnish with chopped thyme.

Roast in the oven for ... place in a bowl and stir through the lemon juice, mustard and extra virgin olive oil, seasoning to taste. Plate the chicken and vegetables and spoon over a generous ...