Roasted Chicken Legs with Lemon and Thyme

This is one of our year-round basics, but even better in the summer when thyme is fresh and easily grown in garden boxes. As long as you can stand to turn the oven on...
Roasted Chicken Legs with Lemon and Thyme

4 chicken thighs and 4 drumsticks
1/3 cup olive oil
5 sprigs fresh time (or 4 sprigs dried thyme, roughly 1/2 to 3/4 tsps.)
* I use lemon thyme when possible, but that depends on how much you like that lemon flavor
2 or 3 cloves garlic, pressed
3/4 - 1 tsp. salt
1/4 tsp. black pepper
8 lemon slices

- Combine oil, thyme, garlic, salt, and pepper in a large bowl. Marinate with chicken during the day in fridge (this is best, but I always forget) or at least one hour on the counter.
- Preheat oven to 475 degrees. Transfer chicken to Pyrex or other oven-safe container.
- Bake chicken for 10 minutes, then add lemon slices; one on top of each chicken piece.
- Continue baking. Check after 25 minutes. May require an additional 10 minutes.
- Allow to cool and serve with rice.