-1/4 cup extra virgin olive oil
-9 cloves garlic, minced
-1/3 cup chicken broth
-1 1/2 tsp dried oregano leaves
-1/2 tsp dried thyme
-salt and pepper
-4 chicken thighs, bone-in, skin-on
Preheat the oven to 400 F.
Heat oil in large skillet. Add the garlic and cook for 1 minute. Remove from the stove. To the skillet add the broth, the zest from the 2 lemons, the juice from 1 of the lemons, oregano, thyme and about 1 tsp of salt. Mix well and pour into 9x13 baking dish.
Pat the chicken thighs dry and place in baking dish skin side up. Brush the skin with some olive oil, then season with salt and pepper.
Cut the remaining lemon into 8 wedges and tuck between the chicken.
Bake in preheated oven for 40-45 minutes or until the chicken is cooked through and the skin is beautifully browned and crisp.
Remove from the oven and cover tightly with foil. Let it rest for about 10 minutes. Serve and enjoy!
Slightly adapted from a recipe courtesy of Ina Garten.