Yield: 3-4 servings
5-6 Chicken thighs or other chicken pieces
1 ½-2 Tbsp Flying Olive Thyme Extra Virgin Olive Oil, or Flying Olive Lemon Oil
1 Tbsp dried thyme, lemon thyme if you have it
1-2 tsp garlic powder
2-3 Tbsp freshly squeezed lemon juice
½ tsp kosher or sea salt
Freshly ground black pepper
Fresh thyme sprigs to garnish, if desired
Preheat the oven to 350 degrees.
Wash and pat dry the chicken pieces. Cover a baking sheet (with sides) with aluminum foil. Place the chicken on the sheet (easy clean up is a part of the ease of this dish).
Brush the chicken with the Flying Olive Thyme or Lemon Extra Virgin Olive Oil. Sprinkle with the dried thyme, and garlic powder. Add the lemon juice. Then, sprinkle on the salt and pepper. Place in the oven for approximately 40-45 minutes until the internal temperature of the chicken reaches 165.
Remove from oven and place on a platter under a loose foil tent. Let rest about 10 minutes. Garnish with fresh thyme, if desired. Serve.
Submitted by Barb L.