Ingredients:

  • 8 Bone-in, skin-on chicken thighs (approx. 2.5 lbs)
  • 2 tsp Sea salt
  • 1 tsp Freshly cracked black pepper
  • 2 tbsp Extra virgin olive oil
  • 3 Whole heads of garlic (cloves separated but unpeeled)
  • 6 Sprigs of fresh thyme
  • 2 Sprigs of fresh rosemary
  • 1 Lemon, sliced into thick rounds
  • 0.5 cup Dry white wine

Instructions:

  1. Preheat your oven to 400°F (200°C). Use paper towels to pat the chicken thighs completely bone-dry on all sides to ensure maximum skin crispness.
  2. Arrange lemon rounds in the bottom of your roasting pan to create a 'rack' for the chicken.
  3. Season the meat on both sides with sea salt and black pepper.
  4. Place chicken thighs skin side up on top of the lemons.
  5. Scatter the unpeeled garlic cloves, fresh thyme sprigs, rosemary, and lemon slices around the chicken pieces.
  6. Drizzle olive oil over everything, ensuring the garlic is lightly coated.
  7. Pour the dry white wine into the corner of the pan, being careful not to get the chicken skin wet.
  8. Roast in the center of the oven for 45 minutes, or until the skin is dark gold and the garlic feels soft.
  9. Remove from the oven and let rest for 5 minutes. Serve the chicken with the jammy roasted garlic cloves squeezed out of their skins.