Preheat your oven to 400 degrees. This high temperature is crucial for achieving that crispy skin on the chicken thighs.
In a large oven-proof skillet or sauté pan, heat olive oil and butter over medium heat. The combination will create a beautiful base for the chicken. Swirl the pan to combine the fats.
Now, add minced garlic and cook, turning occasionally until lightly browned, which should take about 3 to 5 minutes. The smell will be incredible! Once done, transfer the garlic to a plate, leaving the oil in the pan for the chicken.
Take your chicken thighs and dab the skin side well with paper towels to dry. This step is crucial for getting that perfect crispy texture. Season both sides generously with salt and pepper.
Increase the burner heat to medium-high and add the chicken to the skillet, skin side down. If you have a splatter screen, cover the pan to avoid mess. Cook until the skin is beautifully browned, about 5 to 6 minutes. Once browned, carefully remove from heat.
Season the chicken thighs with 1 teaspoon each of thyme and rosemary. Flip the thighs so the skin side is upright and season again with another teaspoon each of thyme and rosemary.
Scatter the reserved garlic cloves around the chicken. Now, transfer the skillet to the preheated oven and roast until the skin is crispy and the interior registers 165 degrees on an instant-read thermometer. This should take about 20 minutes.
In a small bowl, whisk together the chicken broth and cornstarch. After the chicken has finished roasting, transfer it and the garlic to a plate. Bring the drippings in the skillet to a simmer over medium heat.
Add the broth mixture to the drippings, cooking and whisking constantly for about 1 minute until thickened. Remove from heat and stir in the juice of the lemon for brightness.
To serve, add some of the pan sauce to individual plates and top with a chicken thigh and several garlic cloves. Sprinkle with fresh parsley for a beautiful finish.
