Directions

1. Pat the chicken dry and season on all sides with salt and pepper. Heat the olive oil in a large cast-iron skillet over medium-high heat.
2. Place the chicken skin-side down and cook, undisturbed, for 6 to 7 minutes until the skin is deeply golden. Turn and cook 3 more minutes, then transfer to a plate.
3. Add the garlic and lemon halves, cut-side down, to the skillet and cook for 2 minutes until charred. Add the thyme and a splash of wine, scraping up any browned bits.
4. Return the chicken to the pan, skin-side up, and transfer to a 425F oven for 20 minutes, until the chicken is cooked through. Squeeze the charred lemon over the chicken and scatter with parsley.