1. Preheat the Oven
Preheat your oven to 425°F (220°C). This ensures your chicken starts cooking immediately for the perfect crisp.

2. Prepare Herb Paste
In a small bowl, mix olive oil, garlic, rosemary, thyme, oregano, smoked paprika, salt, and pepper until a thick paste forms.

3. Dry and Season Chicken
Pat the chicken thighs dry using paper towels to help achieve crispy skin. Gently lift the skin and rub the herb paste under and over each thigh.

4. Arrange in Skillet
Place chicken thighs skin-side up in a large oven-safe skillet. Arrange lemon slices around the chicken (not on top) to infuse citrus flavor.

5. Add Broth
Pour the chicken broth around the thighs (not over them) to maintain the herb crust and keep the chicken moist during roasting.

6. Roast in Oven
Transfer the skillet to the preheated oven and roast for 35–40 minutes, or until the internal temperature reaches 165°F (75°C).

7. Broil for Crispiness
Optional: Broil on high for 2–3 minutes to crisp the skin. Watch carefully to prevent burning.

8. Rest and Serve
Let the chicken rest for 5–10 minutes before serving. Garnish with fresh parsley and serve with roasted vegetables or grains.