Baked Chicken Thighs

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  2.3 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  3 Garlic(9g)
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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Paprika, Ground
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  2 tsp Italian seasoning
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  1 Lemon(108g)
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  1.5 tsp 1 1/2 teaspoons kosher salt (divided)
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  0.5 tsp 1/2 teaspoon ground black pepper (divided)
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  1 Yellow Onion(110g)
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  Parsley, Fresh

Instructions

1. 1Pat the chicken thighs dry with paper towels. Mince the garlic, zest and juice the lemon, and slice the onion into wedges. In a small bowl, whisk together the garlic, olive oil, paprika, Italian seasoning, lemon zest, lemon juice, and half the salt and pepper until combined.
2. 2Place the chicken thighs in a large bowl or zip-top bag and pour the marinade over them, turning to coat evenly on all sides. Cover and refrigerate for at least 30 minutes or up to 12 hours. Remove from the refrigerator 15 minutes before cooking to bring to room temperature.
3. 3Preheat a large skillet over medium-high heat. Line the bottom with parchment paper or oil lightly. Scatter the onion wedges across the skillet, drizzle with olive oil, season with remaining salt and pepper, and spread into an even layer. Cook 3–4 minutes, stirring occasionally, until onions begin to soften.
4. 4Remove the chicken thighs from the marinade, shaking off excess, and nestle them skin-side down among the onions, spacing evenly. Cook over medium-high heat for 8–10 minutes until the skin is golden brown and releases easily from the pan.
5. 5Flip the chicken thighs skin-side up and reduce heat to medium. Cook 12–15 minutes until the internal temperature reaches 165°F when measured at the thickest part of the thigh without touching bone.
6. 6Increase heat to medium-high and cook uncovered for 2–3 minutes until the skin is crispy and golden brown, shaking the pan occasionally to caramelize the onions.
7. 7Sprinkle fresh parsley over the entire skillet. Divide the chicken thighs and caramelized onions evenly into 4 airtight containers while hot, spooning the pan juices over each portion.
8. 8Store in the refrigerator for up to 4 days, or cool completely and freeze for up to 3 months.