Pat the chicken thighs dry with paper towels to ensure a good sear and season them lightly with salt and pepper on both sides.
In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, chopped herbs, and olive oil until well combined. This creates a vibrant marinade that will infuse the chicken with fresh flavors.
Place the chicken thighs in a zip-top bag or shallow dish and pour the marinade over. Turn the chicken to coat all sides thoroughly. Let it marinate at room temperature for 15-20 minutes, or refrigerate for up to 2 hours for deeper flavor.
Preheat your skillet over medium-high heat until it’s shimmering and hot. Add a little extra olive oil if needed to prevent sticking.
Carefully place the chicken thighs in the hot skillet, skin-side down if applicable. Sear for about 5-7 minutes, until the surface is golden brown and releases easily from the pan.
Flip the chicken and continue cooking for another 5-7 minutes, adjusting the heat if necessary to prevent burning. Use your spatula or tongs to turn as needed, ensuring an even golden color.
Check the internal temperature with an instant-read thermometer—aim for 75°C (165°F)—or ensure the juices run clear when pierced. The surface should be beautifully browned and slightly caramelized.
Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. Cover loosely with foil if desired; this helps keep the meat juicy and tender.
Slice the chicken or serve whole, spooning any pan juices over the top. Garnish with extra herbs or lemon wedges for a fresh, vibrant presentation.
