Preheat oven to 425˚F.
In a bowl, add the juice of the lemons, leaves from thyme sprigs, garlic, salt, red pepper flakes, and olive oil.
Meanwhile, put the chicken into a resealable bag or bowl with lid, add marinade, and let sit refrigerated for 15 minutes.
Next, place chicken in a cast-iron skillet (reserve the marinade – you’ll be adding it to the cooking process shortly) and bake for 30 minutes.
Pour reserved marinade onto the chicken and bake for an additional 20 minutes, or until golden brown and crispy on top.
Take out of the oven, let rest for 5 minutes, and serve.