In a large bowl, combine the juice of one lemon, minced garlic, olive oil, thyme, honey, and paprika. Use a whisk to blend these ingredients well, ensuring that the honey is fully dissolved. This marinade is the heart of flavor for your chicken.
Season the marinade generously with salt and pepper. Taste it and adjust if necessary; you want a balance that enhances the chicken without overpowering it.
Add the chicken thighs to the bowl, making sure they're well-coated with the marinade. I usually use my hands for this step to ensure every piece is evenly covered. Let the chicken marinate for at least 30 minutes at room temperature; for best results, refrigerate it for a few hours or overnight.
Preheat your oven to 400°F (200°C). This high heat is crucial for achieving that golden, crispy skin.
Arrange the marinated chicken thighs skin-side up in a large baking dish, ensuring they’re not overcrowded. This allows the heat to circulate around each piece, which is key for even cooking.
Tuck the remaining lemon slices among the chicken thighs. Not only do they look beautiful, but they also add extra flavor as they roast.
Bake in the preheated oven for about 35 to 40 minutes. Keep an eye on the chicken; you want it to reach an internal temperature of 165°F (74°C) and the skin to turn crispy and browned. If you're aiming for extra crispy skin, broil on high for the last 2 to 3 minutes, but watch closely to avoid burning.
Once cooked, remove the chicken from the oven and let it rest for a few minutes. This resting period is crucial as it allows the juices to redistribute, making each bite flavorful and tender.
Finally, garnish with fresh parsley before serving. This adds a pop of color and a fresh flavor to your beautifully baked dish.
