Roasted Chicken Thighs with Lemon, Thyme, and Rosemary

Rikki Snyder for The New York Times

from Nancy Silverton and Carolynn Carreño 

adapted by Florence Fabricant of The New York Times 

submitted by Jeanne Milligan 

preparation time: 1 hour 15 minutes plus refrigeration 

serves 6 to 8 

 

12 chicken thighs, bone-in and skin-on 

1 medium onion, peeled and quartered vertically and sliced ¼ inch thick vertically 

1 cup peeled garlic cloves (about 40) 

1 lemon cut in ¼ inch thick slices, seeded 

15 fresh thyme sprigs 

4 (3-inch) rosemary sprigs 

2 tablespoons Kosher salt, or to taste 

2 teaspoons ground black pepper 

 

Pat chicken thighs dry and place, skin side up, in a single layer on a baking sheet. Store in refrigerator, uncovered, for 8 hours or overnight to dry skin. Remove chicken from refrigerator at least 45 minutes before cooking. 

 

Heat oven to 500 degrees F. Spread onion slices and garlic cloves in a baking dish that can hold the chicken snugly in a single layer. Scatter lemon on the onion-garlic mixture, strew with thyme and rosemary sprigs. 

 

Remove chicken from baking sheet and place on several layers of paper towels, skin side down. Sprinkle with half the salt and pepper. Turn thighs over and season with the remaining salt and pepper. Transfer to the baking dish skin side up. Use your hand to arrange the bed of onions and garlic so they’re completely under the chicken. 

 

Bake for 40 to 50 minutes, until juice is clear when chicken is pierced with a knife point. If skin is not a deep golden brown and crispy, turn on broiler and broil chicken close to heat for a few minutes to crisp and brown it. 

 

To serve, move chicken off the bed of onions, garlic lemon and herbs. Discard lemon and spoon the rest of the ingredients, along with pan juices, onto a serving platter. Place chicken on top and serve.