Lemon Thyme Chicken

This chicken is light and refreshing, but the overnight marinade makes it super juicy and succulent! I put the recipe into parts instead of standard measurements, so you can easily convert it to any serving size, as well as choose your own level of seasoning. If you like a lot of flavour, use tablespoons. If you refer a light dusting, use teaspoons. Make it your own!

Ingredients:
- chicken thighs, bone-in
- 2 parts sea salt
- 2 parts thyme - I prefer fresh leaves
- 1 part garlic powder
- 1 part seasoning salt
- 1 part parsley
- lemon juice (1/2 lemon per 2 thighs)
- olive oil, enough to coat chicken

Method:

1. The night before, rinse and dry the chicken, then set aside. In a resealable baggie, mix together all of the spices and herbs. Add the lemon juice and a small drizzle of olive oil. Place the chicken in the baggie, give it all a good shake and leave the bag in the fridge to marinate overnight.

2. Preheat oven to 400°F

3. Line a baking sheet with foil.

4. Remove the chicken from the baggie and place it skin side down on the foil.

5. Bake for 20 minute. Turn the chicken skin side up and continue baking for 15-20 minutes (depending on the size of the pieces) until cooked through and crispy.

6. To be extra fancy (and add more deliciousness!), serve with lemon wedges and a few sprigs of fresh thyme on top.