Lemon Chicken Thighs

This was an easy one-pan meal that went straight from stove top to oven.  The Instagram account Cheese Gal showed it here, and it is a variation on the original Ina Garten recipe.  

INGREDIENTS

2 teaspoons dried (or fresh) thyme

1 teaspoon whole fennel seeds (optional - I didn't use)

Kosher salt and freshly ground black pepper

1/3 cup good olive oil

2 lemons, halved and sliced 1/4 inch thick

2 yellow onions, halved and sliced 1/4 inch thick (I only used 1 onion)

6 large garlic cloves, thinly sliced (I used minced garlic from the jar)

4 tablespoons of salted butter, sliced

6 bone-in skin-on chicken thighs

1/2 cup dry white wine

DIRECTIONS

Preheat oven to 450. Slice lemons, onions and garlic and set aside 6 lemon slices separately. Whisk together olive oil, thyme, 1 tbsp salt and 1 tsp pepper. Scatter onions, lemon and garlic slices on the bottom of a 12” cast iron pan.

Set chicken thighs on top, skin side down. Brush olive oil mixture on the bottom of the chicken, then flip over. Pat chicken skin dry with paper towels, tuck lemon slices under each thigh skin, and then brush on remaining oil herb mixture. Season with salt and pepper, and drop in pads of butter.

Put into the oven for 25-30 minutes. Then, pour white wine in the pan between chicken thighs, being careful not to pour on top of chicken skin so that it stays crispy. Bake for another 10 minutes. Take out and let rest for a few minutes before serving.