Sort ingredients
cindyyoung
QR Code
Listen
Pdf
Preheat oven to 450.
Slice lemons, onions and garlic and set aside 6 lemon slices separately.
Whisk together olive oil, thyme, 1 tbsp salt and 1 tsp pepper.
Scatter onions, lemon and garlic slices on the bottom of a 12” cast iron pan.
Set chicken thighs on top, skin side down.
Brush olive oil mixture on the bottom of the chicken, then flip over.
Pat chicken skin dry with paper towels, tuck lemon slices under each thigh skin, and then brush on remaining oil herb mixture.
Season with salt and pepper, and drop in pads of butter.
Put into the oven for 25-30 minutes.
Pour white wine in the pan between chicken thighs, being careful not to pour on top of chicken skin.
Bake for another 10ish minutes.
Take out and let rest for a few minutes, then serve.