Herbed Chicken Thighs

Combine lemon juice, oil, 1 tablespoon thyme and ½ tablespoon herbes de Provence in a medium bowl. Add chicken and toss to coat with marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Position rack in middle of oven; preheat broiler to high. Combine the remaining 1 tablespoon thyme and ½ tablespoon herbes de Provence on a shallow plate. Remove the chicken from the marinade (discard the marinade). Roll the chicken in the herbs and season with salt and pepper. Place the chicken on a rack in a broiler-safe pan; broil, flipping several times, until well browned and an instant-read thermometer inserted in the thickest part of the chicken without touching bone registers 165℉, 25 to 30 minutes.