Start by pounding the chicken thighs to an even thickness of about 1.5 cm using a meat tenderizer or rolling pin. This helps them cook evenly and stay juicy.
Next, zest one lemon and juice both lemons using a citrus juicer. Mix the zest and juice in a small bowl with minced garlic, chopped herbs, salt, and pepper to create a bright, fragrant marinade.
Rub half of the lemon-herb mixture generously over the chicken thighs, coating all sides. Let them sit while you heat the skillet; this allows the flavors to meld and infuse the meat.
Heat a large skillet over medium-high heat and add a splash of olive oil. When the oil shimmers and begins to ripple, carefully place the chicken thighs in the pan, laying them flat for even contact.
Sear the chicken for 4-5 minutes on each side until it develops a deep golden-brown crust and releases easily from the pan. The aroma of caramelized herbs and citrus should fill the air.
Reduce the heat to medium, then pour the remaining lemon-herb mixture over the chicken. Cover loosely with a lid or foil and cook for another 8-10 minutes, turning once, until the chicken reaches an internal temperature of 75°C (165°F).
Check doneness by inserting a thermometer into the thickest part—the internal temperature should be 75°C (165°F). The exterior should be beautifully golden, with juices running clear when pierced.
Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. This step helps the juices redistribute, ensuring each bite remains moist and flavorful.
Slice the chicken into strips or serve whole, drizzling with any pan juices. Garnish with extra chopped herbs if desired, and enjoy immediately with your favorite sides.
