3-4 pounds chicken thighs
1/3 cup lemon juice
2 cloves garlic, crushed
2 tsp dried thyme
1/2 tsp dried rosemary
1 tsp sea salt
1 tsp black pepper
2 tbsp olive oil

3 -4 pounds chicken thighs 1/3 cup lemon juice 2 cloves garlic, crushed 2 tsp dried thyme 1/2 tsp dried rosemary 1 tsp sea salt 1 tsp black pepper 2 tbsp olive oil

1 Marinate chicken: Place lemon juice, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine.
2. Place the chicken pieces in the bowl and turn to coat with the marinade. Cover and place in the refrigerator and marinate for 1 to 2 hours.
3. Preheat oven to 425°F. Place chicken in baking dish, brush with olive oil. Keep the marinade.
5. Bake, basting generously with marinade halfway through baking, until chicken is cooked through, juices running clear (internal temperature of 165°F for breast pieces).
6. Let rest, covered in foil, for 10 minutes before serving.