Place kosher salt and black pepper on all sides of the chicken and in-between the thigh and skin.
Next add a piece of the unsalted butter in-between the thigh and skin. For some of the thighs also add in-between a slice of lemon, smashed garlic, and a sprig of rosemary.
Place in a freezer bag and add in the remaining lemons, smashed garlic, and rosemary sprigs into the bag.
Leave in the refrigerate for 24-48 hours.
Cooking the Chicken Thighs
Preheat the oven to 425 degrees F.
Place the chicken thighs, rosemary sprigs, and lemon slices into a greased oven pan.
Cook until golden brown, approximately 5-10 minutes.
Then lower the oven temperature to 400 degrees F and continue to cook the chicken thighs for 35-45 minutes.
Once removed from the oven, wrap in aluminum foil and allow to rest for 15-20 minutes before serving.
Notes
Allowing the chicken thighs to rest before serving, puts all the juice back into the chicken. Once, cut into its flavorful and juicy.