Lemon, Olive, and Thyme Baked Chicken Thighs

Preheat the oven to 400°F (200°C). In a bowl, whisk together the olive oil, lemon zest and juice, minced garlic, thyme, paprika, salt, and pepper to make the marinade.

Coat the chicken thighs thoroughly with the marinade and arrange them in a single layer in a baking dish. Scatter the roughly chopped onion and olives around the chicken, and pour in 100 ml of broth (or water) to keep them juicy while baking. Let them marinate for 15–30 minutes (or longer in the refrigerator).

Bake at 400°F (200°C) for 30–35 minutes until fully cooked (internal temperature around 165°F/75°C). For the last 5–7 minutes, you can turn on the broiler to lightly caramelize the lemon and olive topping. If the thighs start browning too quickly, lower the temperature to 350°F (180°C) and cover with foil.