Makes 6 servings

8		large skinless, boneless chicken thighs (2-1/2 lbs.)
Marinade
1		bay leaf
1/4 cup		fresh lemon juice
2 tbsp.		fresh lemon juice
2 tsp.		fresh thyme leaves, finely chopped
2		garlic cloves, finely chopped
		Grated zest of 1 lemon
1/4 cup		honey
2 Tbsp.		Pompeian Classic Mediterranean Olive Oil or Pompeian OlivExtra
1 Tbsp.		Pompeian Classic Mediterranean Olive Oil or Pompeian OlivExtra
		Salt
		Salt and freshly ground black pepper
6		sprigs fresh thyme
8		thin lemon slices

Place chicken thighs in a large bowl. Combine marinade ingredients, pour over chicken and toss to coat evenly. Cover and refrigerate at least 2 hours or overnight.

Preheat oven to 400^o F. Remove chicken from marinade and transfer to an oiled 9" x 12" baking pan. Whisk Pompeian Classic Mediterranean Olive Oil, honey, lemon juice, lemon zest, thyme leaves and salt to taste. Pour mixture over chicken. Place a lemon slice on each piece and roast in preheated oven for 30 – 35 minutes, or until chicken is cooked through (160^o F on a meat thermometer) and pan juices have begun to caramelize. Transfer chicken to a serving platter. Stir pan juices, scraping sides of pan to loosen caramelized bits. Pour juices over chicken and serve.