Pat the chicken thighs dry with paper towels. Season both sides evenly with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Drizzle 2 tablespoons olive oil over the thighs and rub to coat. Let rest at room temperature for 15–20 minutes while you prepare the verde sauce (or refrigerate up to 2 hours).

Tomatillo–Herb Verde Sauce

Prepare vegetables for roasting or boiling

Preheat the broiler or a grill to high, or bring a pot of water to a simmer if you prefer boiling. Place the husked, rinsed tomatillos and jalapeño/serrano peppers on a foil-lined baking sheet. Add the quartered onion and unpeeled garlic cloves. Drizzle or brush with 1 tablespoon olive oil to promote charring under the broiler. Broil or grill until the tomatillos are blistered and charred in spots and the peppers' skins are blistered, about 6–10 minutes per side. If boiling, simmer the tomatillos, peppers, onion, and garlic for 6–8 minutes until softened (roasting yields smokier flavor). Remove and let cool slightly; peel garlic.

Blend the verde

Transfer the roasted/boiled tomatillos, peppers (remove stems; de-seed if you want milder heat), peeled garlic, and onion to a blender. Add 1 cup packed cilantro, 1/4 cup parsley (if using), 1 tablespoon oregano/epazote (if using), 2 tablespoons fresh lime juice, 1/2 cup vegetable or chicken broth, 1/2 tsp ground cumin, 1 tsp kosher salt, 1/4 tsp black pepper, and 1 tablespoon olive oil. Blend until mostly smooth but with a little texture, about 30–60 seconds. Taste and adjust salt, lime, or heat. If too thick, add up to 1/4 cup more broth.

To Finish & Serve

Brown the chicken

Heat 1 tablespoon vegetable oil in a large ovenproof skillet or Dutch oven over medium-high heat until shimmering. Add the seasoned chicken thighs skin-side down and brown 4–6 minutes until deep golden and crisp. Flip and brown the other side 2–3 minutes. Work in batches if needed to avoid crowding. Transfer browned thighs to a plate.

Simmer in verde

Reduce heat to medium. Pour 1/2 cup of the verde sauce into the skillet to deglaze, scraping any browned bits from the bottom. Return the chicken thighs skin-side up to the skillet. Pour enough of the remaining verde sauce over the chicken to come about halfway up the sides of the thighs (reserve any extra sauce for serving). If the sauce is very thick, add up to 1/2 cup additional chicken broth. Bring to a gentle simmer, then cover the skillet and reduce heat to low. Simmer gently until the chicken is cooked through and registers 165°F (74°C) at the thickest point, 22–28 minutes depending on size. Uncover for the last 5 minutes if you want the skin to firm slightly; spoon sauce over the thighs occasionally.

Finish and serve

Remove the skillet from heat. Spoon remaining sauce over the chicken, sprinkle with crumbled queso fresco or cotija if using, and garnish with extra cilantro leaves and lime wedges. Serve hot with rice, warm tortillas, or roasted vegetables. Leftover chicken keeps in the refrigerator up to 3 days; reheat gently and add reserved sauce to restore moisture.