Preheat your oven to 425°F (220°C)

Pat chicken thighs completely dry using paper towels

Combine olive oil, garlic, smoked paprika, onion powder, oregano, thyme, salt, pepper, and lemon juice in a small bowl to form a seasoning paste

Rub the seasoning mixture all over the chicken thighs, including under the skin

Place the chicken thighs skin-side up in a cast iron skillet or oven-safe baking dish

Optionally, sear skin-side down in a preheated skillet for 3–4 minutes before transferring to the oven

Bake in the preheated oven for 35–40 minutes until the skin is golden and crispy

In the final 5 minutes of cooking, add butter to the pan and baste the chicken thighs

Check that the internal temperature has reached 165°F–175°F using a meat thermometer

Remove from oven and let the chicken rest for 5 minutes before serving

Garnish with fresh chopped parsley and a squeeze of lemon juice before serving