Roasted Lemon Garlic Herb Chicken

Ingredients

• 6 chicken thighs
• 6 cloves garlic, sliced into halves
• Salt and freshly ground black pepper
• 1 Tbsp vegetable oil
• 2 lemons, divided
• 1 Tbsp chopped fresh poultry herbs, plus more for serving, such as rosemary, thyme, marjoram, oregano or sage. I recommend using a blend of two or three

Directions

1. Heat your oven to 400 degrees. Rub the cut face of the garlic halves over both sides of each chicken thigh. Set the garlic aside for later, then season each side of the chicken with salt and pepper.
2. Set a 12-inch oven-safe skillet over medium-high heat and warm the oil. When it is hot, add the chicken and cook until the underside is golden brown, pouring off the rendered fat once midway through, about 8 minutes. A splatter screen is handy if you have one, since the oil will pop. Move the chicken to a plate, then pour out most of the oil in the skillet, leaving only enough to film the bottom, about 1 tsp.
3. Thinly slice half of 1 lemon. Add the reserved garlic halves to the skillet along with the lemon slices, then place the chicken over them. Scatter 1 Tbsp herbs over the top. Slide the skillet into the hot oven and bake until an instant-read thermometer inserted into the center of the chicken reads 170 degrees, about 18 – 20 minutes.
4. Slice the garlic halves and serve them with the chicken, adding more fresh herbs to taste. Cut the remaining lemons into wedges and serve them alongside for squeezing over the chicken.