Cosce di pollo al forno

Preheat your oven to 200°C (400°F). Pat the 4 chicken thighs dry with paper towels — this helps achieve a crispier skin.

In a bowl, whisk together 3 tbsp olive oil, juice of 1 limone, 2 minced garlic cloves, 1 tsp paprika, 1 tsp dried thyme, salt, and black pepper.

Coat the chicken thighs thoroughly in the marinade. Let them marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

Place the chicken thighs skin-side up in a baking dish. Roast for 40–45 minutes, until the skin is golden and the internal temperature reaches 75°C (165°F).

For extra-crispy skin, switch to the broiler for the last 3–5 minutes. Watch closely to avoid burning.

Let the chicken rest for 5 minutes before serving. Pair with roasted vegetables, a green salad, or mashed potatoes.