2tablespoonschopped fresh parsley for garnish(optional)
Instructions
Preheat oven to 425°. Line a baking pan or baking sheet with parchment paper.
Combine the salt, lemon zest, garlic powder, and pepper in a small bowl. Rub together with your fingers to mix well. The texture will be slightly damp.
Pat dry the chicken well with paper towels and trim off some of the excess fat, if you wish. Using your hands, rub the chicken thighs with 1 tablespoon olive oil on both sides. Then rub the lemon salt over the chicken on both sides.
Add the remaining 1 tablespoon olive oil, lemon juice, and wine to the prepared baking pan. Place the chicken thighs in the pan skin side up. Nestle the lemon slices around the chicken and bake for 30 to 35 minutes or until the thighs are crispy and golden-brown on top and the internal tmperture is 165ºF.
Garnish with chopped parsley, if using. Serve warm with orzo or rice, if desired.
Notes
*You can use up to 12 small thighs for this recipe. Leftovers keep well refrigerated, tightly covered, up to 4 days. To reheat, preheat the oven to 325ºF and place the chicken in an oven safe dish and cover with foil. Bake until heated through.