Step 1 — Preheat and Prep: Preheat oven to 425°F (220°C). Pat chicken thighs completely dry with paper towels on all sides — this is the most important step for crispy skin. Place in a large oven-safe skillet or baking dish, skin-side up, without overlapping.

Step 2 — Make the Lemon Garlic Marinade: In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, oregano, smoked paprika, onion powder, salt, and black pepper until fully combined. The marinade should smell intensely of garlic and lemon — that's exactly what you want.

Step 3 — Season the Chicken: Spoon the marinade over the chicken thighs, making sure to coat the top and sides generously. Use your hands to rub the marinade under the skin as well — this puts seasoning directly on the meat for maximum flavor throughout. Tuck fresh herb sprigs and lemon slices around the chicken in the pan.

Step 4 — Bake: Place the pan in the preheated oven and bake for 35–40 minutes until the skin is deep golden and crispy, and an instant-read thermometer inserted into the thickest part (away from bone) reads 165°F (74°C). Do not cover the pan — the chicken must be exposed to direct oven heat the entire time for the skin to crisp properly.

Step 5 — Rest and Serve: Remove from oven and let the chicken rest in the pan for 5 minutes before serving — resting allows juices to redistribute back into the meat so every bite is moist. Spoon the pan juices over the chicken, garnish with fresh parsley and extra lemon wedges, and serve immediately directly from the pan.