Prepare the chicken. Pat the chicken thighs completely dry with paper towels. This is crucial for achieving a crispy skin. Season generously on all sides with salt, pepper, dried thyme, and dried rosemary. Let them sit at room temperature for 10 minutes.

Start the sear. Heat the olive oil in a large frying pan or skillet over medium-high heat. You'll know it's ready when the oil shimmers and you see a light wisp of smoke. Carefully place the chicken thighs skin-side down in a single layer. Listen for a loud, satisfying sizzle — that's the sound of a good sear beginning.

Brown the skin. Cook without moving for 6-8 minutes, until the skin is a deep, rich golden brown. Peek underneath with a spatula; the skin should look like caramelised honey and feel firm and crisp to the touch. Flip the thighs over using tongs.

Sear the second side. Cook for another 4-5 minutes on the second side. The meat will look opaque and the edges will be lightly browned. You should hear a gentle sizzle, not a frantic one. Transfer the chicken to a plate and set aside. Do not wipe the pan clean—the brown bits left behind are packed with flavour.

Build the sauce. Reduce the heat to medium. Add the butter to the pan. As it melts, it will foam and smell nutty and rich. Add the sliced garlic and cook for 30-45 seconds, stirring constantly, until fragrant. The garlic should turn a pale, translucent gold and release a sweet, mellow aroma. Be careful not to burn it.

Add the liquids and lemon. Pour in the chicken stock and the juice of one lemon. Add the lemon slices. You'll hear a sharp hiss as the liquid hits the hot pan, followed by a gentle bubbling. Stir with a wooden spoon, scraping up all the browned bits from the bottom of the pan. This is called deglazing, and it adds incredible depth to the sauce.

Finish cooking the chicken. Return the chicken thighs to the pan, skin-side up, nestling them into the sauce. The sauce will be bubbling gently around the chicken, carrying the scents of lemon and garlic. Spoon some of the buttery sauce over the tops of the thighs.

Simmer until tender. Reduce the heat to medium-low, cover the pan with a lid, and let it simmer for 15-20 minutes. The sauce will thicken slightly and turn a pale, glossy gold. You'll see small bubbles at the edges of the pan. The chicken is done when the internal temperature reaches 74°C (165°F) and the juices run clear when pierced with a fork.

Rest and serve. Remove the pan from the heat. Let the chicken rest in the sauce for 5 minutes. Sprinkle with fresh parsley before serving. The final dish should have a glossy, buttery sauce, crisp golden skin, and tender, pull-apart meat.