(for 4 servings)

• 8 — bone-in, skin-on chicken thighs (approx 1.2 kg)
• 3 tbsp — olive oil
• 4 cloves — garlic, minced
• 1 — lemon, zested and juiced
• 2 tsp — fresh rosemary, finely chopped
• 2 tsp — fresh thyme leaves
• 1 tsp — smoked paprika
• 1 tsp — onion powder
• 1 tsp — salt
• 1/2 tsp — black pepper
• 1 — lemon, extra slices for roasting

1. Pat chicken thighs completely dry with kitchen paper — this is the key to crispy skin. Make 2–3 shallow cuts in each thigh to help the marinade penetrate.
2. Combine olive oil, garlic, lemon zest and juice, rosemary, thyme, paprika, onion powder, salt, and pepper in a bowl. Mix well.
3. Coat chicken thighs thoroughly in the marinade. For best results, marinate for 2+ hours or overnight in the fridge.
4. Preheat oven to 200 °C fan (220 °C conventional). Arrange chicken skin-side up in a single layer in a roasting tin. Add lemon slices around the chicken.
5. Bake for 38–42 minutes until the skin is deep golden and crispy, and the juices run clear when pierced at the thickest part. Internal temperature should reach 74 °C / 165 °F.
6. Rest for 5 minutes before serving. Spoon the pan juices over the top for extra flavour.