Prep the oven and pan. Preheat the oven to 400°F (200°C). Use a large oven-safe skillet (cast iron is ideal). Pat the chicken thighs dry with paper towels to help the skin crisp up.

Season the chicken. In a small bowl, mix salt, pepper, paprika, and garlic powder. Rub the spice blend all over the chicken, focusing on the skin side for color and flavor.

Get the skillet hot. Heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter foams and subsides. You want a shimmering surface before the chicken goes in.

Sear the chicken. Place chicken thighs skin-side down. Don’t crowd the pan; work in batches if needed. Sear without moving for 6–8 minutes until the skin is deep golden and crisp. Flip and sear the other side for 2–3 minutes.

Build the sauce base. Push the chicken to the edges or remove it to a plate briefly. Add the remaining 2 tablespoons butter and the garlic to the center of the pan. Cook for 30–45 seconds until fragrant, stirring so the garlic doesn’t burn.

Deglaze. Pour in the chicken broth and scrape up the browned bits with a wooden spoon. Stir in lemon zest, lemon juice, thyme, and red pepper flakes if using. Taste and adjust with a pinch of salt if needed.

Finish in the oven. Nestle the chicken back into the sauce, skin-side up. Transfer the skillet to the oven and roast for 12–18 minutes, or until the thickest part reaches 165°F (74°C). Thicker thighs may need a couple more minutes.

Add herbs and rest. Remove from the oven, spoon the lemon-garlic butter sauce over the chicken, and sprinkle with parsley. Let it rest 5 minutes so the juices settle.

Serve. Plate with your favorite sides and an extra squeeze of lemon. Spoon more pan sauce over the top for shine and flavor.