Emma's Slow-Roasted Chicken Thighs with Lemon and Herbs

• 6 bone-in, skin-on chicken thighs
• 1 fresh lemon, thinly sliced
• 6 cloves garlic, smashed
• 4 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 3 tbsp olive oil
• sea salt
• freshly ground black pepper

1. 1

   Preheat your oven to a gentle 150°C (300°F). Low and slow is the secret here; don't rush the oven, or the chicken skin won't render properly and crisp up.

2. 2

   Pat the chicken thighs completely dry with paper towels. This is a crucial step for crispy skin, so take your time with it.

3. 3

   Arrange the chicken thighs in a single layer in a large baking dish or cast iron skillet. Tuck the lemon slices, smashed garlic, rosemary, and thyme around and under the chicken.

4. 4

   Drizzle generously with olive oil, then season the chicken all over with sea salt and freshly ground black pepper. Be confident with your seasoning; it makes all the difference.

5. 5

   Roast for 1 hour and 45 minutes to 2 hours, or until the chicken is deeply golden brown and the internal temperature reaches 80°C (175°F). The skin should be crisp and the meat fork-tender.

6. 6

   Remove from the oven and let the chicken rest in the baking dish for 10 minutes before serving. This allows the juices to redistribute, ensuring a moist and flavorful bite.

7. 7

   Serve immediately with your favorite grain salad or roasted vegetables. The pan juices are liquid gold — be sure to drizzle them over everything.

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