Pat the chicken thighs dry with paper towels. Place them in a shallow dish or a large zip-top bag and pour the marinade over. Rub the marinade under the skin where possible and over the skin. Refrigerate for at least 30 minutes and up to 4 hours (if short on time, 30 minutes still gives good flavor).

Cooking & Pan Sauce

Preheat and sear

Preheat the oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tablespoon of olive oil (reserve remaining oil in the marinade bowl). Place the chicken thighs skin-side down in the hot skillet, spacing them so they sear rather than steam. Cook 5–7 minutes without moving, until the skin is deep golden-brown and releases easily from the pan. Flip and sear the other side 2 minutes.

Roast

Transfer the skillet to the preheated oven and roast for 18–22 minutes, until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). If you used boneless thighs, check at the earlier end of the time; bone-in may require the full time.

Rest the chicken

Remove the skillet from the oven (use oven mitts) and transfer the chicken to a plate. Tent loosely with foil and let rest while you make the pan sauce, about 5 minutes.

Make pan sauce

Place the skillet back on the stovetop over medium heat. Carefully pour off and discard any excessive fat, leaving about 1 tablespoon in the pan. Add the chicken stock to deglaze, scraping up browned bits with a wooden spoon. Simmer 2–3 minutes to reduce slightly. Stir in the butter, lemon zest and chopped parsley until the sauce is glossy and emulsified. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Finish and serve

Return the rested chicken to the skillet skin-side up and spoon some sauce over each piece. Serve hot with the pan sauce spooned over. Garnish with extra parsley and a lemon wedge if desired.