Prep the oven and pan: Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with foil for easy cleanup and set a wire rack on top if you have one. The rack helps the skin crisp up.

Pat chicken dry: Use paper towels to thoroughly dry the chicken thighs. Dry skin = crisp skin.

Season the chicken: In a small bowl, mix salt, pepper, smoked paprika, and Italian seasoning. Sprinkle evenly over both sides of the thighs, focusing extra on the skin.

Make the garlic-parm mixture: In another bowl, stir together melted butter, olive oil, minced garlic, Parmesan, panko (if using), and lemon zest. It should form a spoonable paste.

Coat the chicken: Arrange thighs skin-side up on the rack or pan. Spoon and spread the garlic-Parmesan paste evenly over the tops, pressing gently so it adheres to the skin.

Roast: Bake for 30–40 minutes, depending on size. You’re looking for deep golden color and an internal temperature of 175–195°F in the thickest part. Thighs stay juicy at higher temps.

Optional broil: For extra crisp, broil on high for 1–2 minutes at the end. Watch closely so the cheese doesn’t burn.

Rest and finish: Let the chicken rest 5 minutes. Sprinkle with fresh parsley and a little extra Parmesan. Serve with lemon wedges to squeeze over the top.