In a large bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tbs honey, 1 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp salt and 0.75 tsp black pepper until combined.

Add 6 chicken thighs (bone-in, skin-on) to the bowl and toss thoroughly so each piece is well coated. Cover and refrigerate for at least 30 minutes, preferably 2–6 hours. If short on time, a 15–30 minute rest at room temperature still adds flavor.

Roasting / Finish

Preheat the oven to 425°F (220°C). Arrange a rack in the middle position and position a rimmed baking sheet or ovenproof skillet nearby.

Remove the marinated chicken from the fridge 15–20 minutes before cooking to take the chill off. Pat the skin dry lightly with paper towels (this helps crisp the skin). Reserve remaining marinade in the bowl.

Heat an ovenproof skillet (or frying pan) over medium-high heat. Add 1 tbs olive oil (from the marinade ingredients if desired) and when shimmering, place the chicken thighs skin-side down, being careful not to crowd the pan. Sear without moving until the skin is deeply golden brown, about 6–8 minutes.

Flip each thigh so skin-side up. Add 2 tbs unsalted butter and 4 thyme sprigs to the pan. Spoon a little butter over the thighs for added flavor.

Add 1/2 cup chicken or vegetable stock to the pan around (not over) the thighs to create steam and keep them moist. If you reserved marinade, do not pour the raw marinade over the hot pan unless you bring it to a boil for a minute to cook the raw garlic — better to discard or boil separately.

Transfer the skillet or baking sheet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C), about 18–25 minutes depending on thigh size. If using a baking sheet, roast skin-side up.

Remove from oven and transfer thighs to a plate to rest for 5–7 minutes. While resting, spoon pan juices over the thighs and sprinkle with 2 tbs chopped fresh parsley (optional).

Serve with lemon wedges on the side for squeezing. Taste and adjust seasoning, adding a pinch of salt or a grind of pepper if needed.