Pat the chicken thighs dry with paper towels to remove excess moisture, which helps achieve a crispy skin. Season generously with salt and pepper on both sides.
Heat a large skillet over medium-high heat until hot, then add the olive oil, swirling to coat the bottom evenly. When the oil begins to shimmer and ripple, carefully place the chicken thighs skin-side down.
Sear the chicken without moving it for about 6-8 minutes, until the skin is golden brown and crispy. You'll hear a satisfying crackle as it sears. Use tongs to lift and flip the thighs carefully.
Reduce the heat to medium and continue cooking the chicken for another 8-10 minutes, flipping occasionally and basting with pan juices. Check for doneness by inserting a meat thermometer into the thickest part; it should read 74°C (165°F).
In the last 2 minutes of cooking, add the minced garlic and lemon zest to the skillet. Sizzle the aromatics, stirring gently to prevent burning, until fragrant — about 1 minute.
Squeeze the fresh lemon juice over the chicken thighs, then cook for an additional minute to let the flavors meld. The skillet will fill with a bright citrus aroma.
Remove the chicken from the skillet and let it rest on a plate for 5 minutes. This helps the juices redistribute, keeping the meat tender and moist while the skin stays crispy.
Finish by sprinkling with fresh herbs if desired, and spoon some of the pan juices over the top for extra flavor. Serve hot, enjoying the crispy skin and vibrant citrus aroma.
