Prep the chicken. Pat the chicken thighs dry on all sides. Dry skin means better browning and crispiness. Trim extra skin or fat if there’s a lot hanging off the edges.

Mix the seasoning. In a small bowl, combine lemon zest, black pepper, salt, garlic, onion powder, thyme, and smoked paprika. Stir in 1 tablespoon of olive oil to make a loose paste.

Season generously. Rub the paste under the skin where possible and all over the outside. Let the chicken sit at room temperature for 15–20 minutes while you heat the pan or oven.

Preheat and sear. Heat a large oven-safe skillet (cast iron is ideal) over medium-high heat. Add 1 tablespoon olive oil. Place chicken skin-side down and cook without moving for 6–8 minutes, until the skin is deep golden and most of the fat has rendered.

Flip and finish. Flip the thighs skin-side up. Add the butter to the pan and let it melt, basting the chicken. Squeeze in half the lemon juice. Reduce heat to medium and cook 6–8 more minutes, or transfer the skillet to a 400°F (200°C) oven for 10–15 minutes.

Check doneness. The thickest part should reach 175°F (79°C) for tender, juicy thighs. The juices should run clear.

Rest and brighten. Remove from heat and let the chicken rest for 5 minutes. Drizzle with the remaining lemon juice to taste. Sprinkle with parsley and serve with extra lemon wedges.