Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the thighs, massaging it under the skin where possible and coating all surfaces. Refrigerate for at least 30 minutes and up to 6 hours. If short on time, 30 minutes still adds good flavor.

Cook & Finish

Preheat oven and pan

Preheat the oven to 400°F (200°C). Heat a large ovenproof skillet (cast iron recommended) over medium-high heat until hot.

Sear thighs

Remove thighs from the marinade, letting excess drip off (discard marinade left in the bag/dish). Add 1 tablespoon olive oil to the hot skillet. Place chicken thighs skin-side down in a single layer, pressing gently for even contact. Sear without moving for 5–7 minutes until the skin is deep golden brown and releases easily. If pan becomes too smoky, reduce heat slightly.

Flip and add liquid

Flip the thighs so skin-side is up. Pour 1 cup chicken stock (or water) into the pan around the thighs (not over the skin) to create steam and keep meat moist. Add the 1 tablespoon unsalted butter to the liquid; it will melt and create a glossy pan sauce.

Roast to finish

Transfer the skillet to the preheated oven and roast for 18–25 minutes, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Cooking time will vary with thigh size. If you prefer crisper skin, broil for 1–2 minutes at the end, watching closely to avoid burning.

Rest and garnish

Carefully remove the skillet from the oven. Transfer the thighs to a plate and tent loosely with foil for 5–8 minutes to rest. Meanwhile, place the skillet over medium heat on the stovetop and simmer the pan juices for 2–3 minutes to reduce slightly. Stir in chopped parsley. Spoon some sauce over the thighs and serve with lemon wedges.