Name: Roast Chicken Legs with Lemon and Thyme
Ingredients: 4 whole chicken legs or 4 chicken thighs and 4 drumsticks (2 1/2 to 3 pounds total); 3 tablespoons extra-virgin olive oil; 5 (3- to 4-inch) sprigs fresh thyme; 2 garlic cloves, smashed; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 4 (1/4-inch-thick) lemon slices

Ingredients

4 whole chicken legs or 4 chicken thighs and 4 drumsticks (2 1/2 to 3 pounds total)
3 tablespoons extra-virgin olive oil
5 (3- to 4-inch) sprigs fresh thyme
2 garlic cloves, smashed
3/4 teaspoon salt
1/2 teaspoon black pepper
4 (1/4-inch-thick) lemon slices

Steps

Put oven rack in upper third of oven and preheat oven to 500°F.
Toss chicken with oil, thyme sprigs, garlic, salt, and pepper in a large bowl, then transfer to a large (17- by 12-inch) shallow heavy baking pan (1 inch deep).
Bake chicken 10 minutes, then add lemon slices to pan. Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices.