Preheat and prep. Heat your oven to 400°F (200°C). Pat the chicken thighs very dry with paper towels. Season both sides with 1 to 1.5 teaspoons of kosher salt and about 1/2 teaspoon black pepper. Dry skin is key for crispness.

Warm the skillet. Set a large oven-safe skillet (cast iron works best) over medium-high heat. Add the olive oil and 1 tablespoon butter. When the butter foams and the pan is hot, you’re ready to sear.

Sear the chicken. Place thighs skin-side down. Don’t crowd; work in batches if needed. Cook without moving for 6 to 8 minutes, until the skin is deeply golden and crisp. Flip and cook the second side for 2 to 3 minutes. Transfer to a plate.

Sauté aromatics. Reduce heat to medium. Add the remaining 3 tablespoons butter to the skillet. Stir in the garlic and cook 30 to 45 seconds until fragrant, not browned. Sprinkle in the red pepper flakes if using.

Deglaze. Pour in the white wine (if using) and scrape up the browned bits with a wooden spoon. Let it reduce by half, about 1 to 2 minutes. Add the chicken broth, lemon juice, lemon zest, and herbs. Simmer 2 minutes to meld flavors. Taste; if it’s very sharp, stir in the honey.

Return the chicken. Nestle the thighs back into the skillet, skin-side up. Spoon a little sauce around (not on top of) the skin to keep it crisp.

Roast. Transfer the skillet to the oven and cook 12 to 18 minutes, depending on thigh size, until the thickest part reaches 175°F to 195°F. Higher than 165°F is fine for thighs; they get more tender.

Rest and finish. Let the chicken rest 5 minutes. Tilt the pan and spoon some buttery lemon sauce over the meat (avoid saturating the skin). Sprinkle with chopped parsley.

Serve. Pair with rice, mashed potatoes, couscous, or crusty bread to catch the sauce. Add a simple green salad or roasted asparagus on the side.