Roasted until crispy and infused with glorious lemon flavor, this is an easy weeknight meal.
Preheat oven to 425 degrees
Wash and thin slice the lemons.
On a sheet pan, place lemons, three at a time, overlapping each other.
Place a single chicken thigh on each of group of lemon slices
Salt and pepper chicken thighs and drizzle each chicken thigh/lemon slice pile generously with olive oil. Roast at 425 degrees for 30 minutes or until juices run clear and skin is crispy.
If the chicken thighs don't crisp up to your liking, just put them under the oven broiler.