8 chicken thighs, bone in and skin on
1/2 cup olive oil
4 garlic cloves, minced
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
3/4 teaspoon dried thyme
3 lemons, one cut into wedges and one juiced and zested
Butter for sauce
Capers for sauce
Preheat your oven to 375 degrees.
Add the chicken thighs, olive oil, garlic, salt, pepper, oregano, crushed red pepper, thyme, lemon juice and zest in a large bowl together and combine well. Place the chicken thighs in your cast iron skillet skin side up. Toss the lemon wedges in the leftover marinade and add to the skillet in between the chicken pieces. Roast for 35-40 minutes or until browned and crispy.