The 3-Ingredient Chicken I Make When I Just Can't

Preheat the oven to 450ºF. Place a rack in the middle of the oven.

Season the chicken: Season liberally with salt on both sides. Set aside at room temperature while you prep everything else.

Add the lemon, garlic, and 2 tablespoons of olive oil: In a 9x13-inch baking dish or rimmed baking sheet add the lemon slices, garlic, and 2 tablespoons of olive oil. Toss to combine.

Add the chicken and remaining olive oil: Firmly press paper towels to the skin side of the salted thighs to remove any liquid on the surface, then transfer to the baking dish and pull any skin from underneath the chicken to the sides so that it can get crispy. Drizzle the chicken with the remaining olive oil and use your fingers to make sure the oil coats all the skin evenly.

Bake: Bake at 450°F until the chicken thighs are cooked through, the skin is golden brown and crispy, and the lemons are softened, about 45 minutes. If the chicken is cooked but the skin isn't crispy yet, broil until the skin is your desired color. Remove from the oven and let sit for about 5 minutes before serving, spooning plenty of the softened lemons, garlic, and sauce onto the plate with each chicken thigh.