Roasted Chicken Thighs with Lemon, Thyme and Rosemary

cooking.nytimes.com

rebeccamallouf

Use baking powder to crisp skin

12 chicken thighs, bone in and skin on

1 medium onion, peeled, quartered vertically and sliced ¼-inch thick vertically

1 cup peeled garlic cloves (about 40)

1 lemon cut in ¼-inch-thick slices, seeded

15 fresh thyme sprigs

4 (3-inch) rosemary sprigs

2 tablespoons kosher salt, or to taste

2 teaspoons ground black pepper

Directions at cooking.nytimes.com

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