Oh, chicken thighs, my one true love. If I had a nickel for every time I preached about the divine juiciness of these bad boys, I’d be rich enough to buy, well, more chicken thighs. Today, I'm about to drop a recipe so simple yet so shockingly delicious, it’s almost criminal. It’s the kind of dish that makes you want to pat yourself on the back and say, “Wow, I really outdid myself this time,” even though all you did was mix a few ingredients together. Genius, I know.

Let’s talk ingredients. You’ll need the star of the show, chicken thighs (obviously), a stick of butter (because why not?), one illustrious lemon, and a couple of tablespoons of whatever herbs you can pronounce - in this case, fresh thyme, dried oregano, and garlic powder. Don’t forget the salt and a cheeky drizzle of EVOO, because we’re fancy like that. Now, for the magic: preheat your oven to a scorching 400 degrees, and let’s get to work. Melt that stick of butter like you’re melting away your problems, pour it over the chicken like a buttery baptism, and then throw in your herbs and spices with the reckless abandon of a toddler in a sandbox. Squeeze that lemon like it owes you money, and voila, you've got yourself a masterpiece in the making.

I chucked my chicken into a cast iron pan (because I’m rustic like that), surrounded by asparagus sentinels standing guard. This is totally optional; they’re just there to make you feel better about eating all that butter. A few lemon slices for company, a final sprinkle of garlic powder and salt, and a drizzle of EVOO for good measure. Into the oven it goes for a leisurely bake, finishing with a brief broil to get that skin crispy enough to make your heart sing. Pull it out, throw some fresh lemon slices on for the ‘gram, and you’ve got yourself a dish that’ll make you wonder why you ever bothered with any other part of the chicken. Serve it on a bed of white rice or alongside your favorite veggies, and watch as your dinner table turns into the standing ovation you so rightly deserve.