If you can't find lemon thyme then regular time works for this as well but lemon thyme does add a subtle citrusy undertone that makes this dish special rather than just your every day chicken dish. The breadcrumbs are an easy extra touch which makes it look as though you have spent more time on this dish than you actually have - always a plus in my book.
2 lbs skin on chicken thighs
1 Tbsp lemon thyme leaves
1 tsp olive oil
1/2 cup panko breadcrumbs
2 Tbsps butter
Salt and pepper to taste
Preheat the oven to 400.
In a large bowl, mix 2 teaspoons of the thyme with the oil. Add the chicken thighs and toss to coat with the thyme and oil on all sides. Add salt and pepper and toss again to distribute evenly on the chicken. I use white pepper for this but black pepper works as well.
Place an oven proof skillet over medium heat. When it is so hot that it is shimmering, add the chicken thighs, skin side down. Lower heat and cook for 4 minutes without turning.
After 4 minutes, remove from the heat, turn the chicken pieces over and place in oven for 25-35 minutes until cooked through.
Remove from the oven and tent with aluminum foil while you prepare the breadcrumb garnish. If making the bulgar wheat risotto, pour all of the pan juices into the cooked grain.
Melt the butter in a skillet over medium heat. As soon as it is melted, add the panko and cook, stirring constantly until the panko are golden brown. This will only take a couple of minutes.
Stir in the remaining lemon thyme leaves and dress your chicken with the crispy breadcrumbs.