Juicy Lemon-Thyme Roasted Chicken Thighs

In a large bowl, combine the chicken thighs, sea salt, black pepper, lemon juice, lemon zest, chopped thyme leaves, olive oil, and minced garlic. Toss until the chicken is well-coated in the mixture. Let it marinate for 15 minutes.

Preheat your oven to 425F (220C). Line a baking tray with parchment paper and place a wire rack on top.

Place the marinated chicken thighs, skin side up, onto the prepared wire rack. Ensure you shake off any excess marinade before placing the chicken on the rack.

Roast in the preheated oven for about 20 minutes, or until the chicken is golden brown and cooked through.

Once cooked, let the chicken rest for a few minutes before serving.

While the chicken is resting, heat the leftover marinade in a pan over medium heat. Add the chicken stock to the pan and simmer until the sauce has slightly reduced.

Drizzle the lemon-thyme sauce over the chicken before serving. Serve hot.