One-Pan Lemon Herb Chicken

This is the dinner I make when I need something good but I'm running on empty. One pan, thirty minutes, and somehow it tastes like I tried. ## Ingredients - 4 chicken thighs, bone-in skin-on - 2 lemons (1 juiced, 1 sliced) - 4 cloves garlic, minced - 2 tbsp olive oil - 1 tsp dried oregano - 1 tsp dried thyme - Salt and pepper to taste - Fresh parsley to serve ## Method 1. Preheat your oven to 200°C (400°F). 2. Mix lemon juice, garlic, olive oil, oregano, thyme, salt and pepper in a small bowl. 3. Rub the mixture all over the chicken thighs. 4. Heat an oven-safe pan over medium-high heat. Add a splash of oil and sear the chicken skin-side down for 4–5 minutes until golden. 5. Flip the chicken, add the lemon slices around the pan, and transfer to the oven. 6. Roast for 20–25 minutes until cooked through. 7. Scatter fresh parsley over the top and serve straight from the pan. ## Notes Serve with roasted vegetables and crusty bread to mop up the juices, or over rice if the kids are demanding something more substantial.