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–+ servings
Total Time :50 minutes
Servings: 4

INGREDIENTS
 

  • 2 pounds/900 grams bone-in chicken thighs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon lemon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • 2 tablespoons olive oil

Garlic Parmesan topping:

  • 4 cloves garlic, minced
  • 4 tablespoons unsalted butter, softened
  • ¼ cup Parmesan, grated
  • 2 tablespoons fresh parsley, chopped

INSTRUCTIONS

  • Preheat the oven to 425°F/220°C.
  • Pat the chicken dry. Season evenly with oil, salt, pepper, lemon pepper, paprika, garlic powder, onion powder, and thyme.
  • Lightly oil a roasting pan. Arrange the chicken in a single layer, skin-side up. Roast until juices run clear and the internal temperature reaches 165°F/74°C, about 30 minutes.
  • While the chicken roasts, combine garlic, butter, Parmesan, and parsley in a small bowl. Optional: Broil the chicken 2–3 minutes for extra-crispy skin, watching closely.
  • Remove the chicken from the oven and brush the garlic Parmesan mixture over each thigh. Serve immediately, spooning pan juices over the top.
  • Leftovers are excellent sliced over salads or tossed with pasta.