Using a paper towel, be sure the chicken thighs are dry and free of juices. (If the chicken is too moist, it won't get crispy in the pan)
Sprinkle the chicken with salt and pepper
Heat 1 tablespoon of the olive oil in a large, heavy sauté pan. Let the pan get hot - but not burning
Add the chicken thighs, skin side down and sprinkle the bottom with salt and pepper. Wedge them in - it the pan is too small, just do two batches
Reduct the heat to medium/high and let the chicken cook for 12 minutes. Use a set of tongs and wiggle the chicken around a bit after 6 minutes
Add the lemon slices to the chicken
Place the chicken (in the sauté pan) into the oven and roast for 15-20 minutes (until the chicken is cooked through)
Remove the chicken from the oven and carefully turn the chicken thighs over and place them on a platter. Sprinkle the lemon slices over the chicken. The skin will be crispy and super delicious!
Remove all but a tablespoon of fat from the chicken pan
Bring the fat in the pan to a boil and add the wine and garlic, stirring to incorporate the crispy bits on the bottom of the pan - also known as deglazing the pan. Cook for 2-3 minutes until the alcohol has cooked off
Add the chicken broth, oregano and thyme. Bring to a boil and cook until the sauce thickens slightly - about 5 minutes
Serve the chicken with your favorite side dish and spoon some of that spectacular sauce over the top. I love it with some colorful broccoli.
The chicken tastes even better the second day along with some carrots and broccoli