1½poundsbone-in chicken thighswith skin, about 5-6 ounces each (4-6 thighs)
Instructions
Preheat oven to 425°F. Line a baking tray with foil, add a wire rack, and set aside.
To a large zip top bag or medium sized bowl, add oil, garlic, lemon juice, zest, oregano, and lemon pepper. Mix to combine. Add chicken and toss to coat. Marinate in the refrigerator for 30-90 minutes.
Place chicken thighs on the rack. Roast for 25-35 minutes, or until chicken reaches 165°F. For extra crunch, brown by broiling the breast for 2-3 minutes.
Rest for 5 minutes and serve.
Notes
Do not add extra marinade over the thighs or to the pan as it may burn.
For extra pepper, sprinkle thighs with additional lemon pepper before placing in the oven.
Roast boneless chicken breasts (6 ounces each) at 400°F for 24-27 minutes.
Can be baked without a rack, but the chicken may not be as crispy