Preheat your oven to 400 degrees. This step is crucial as a hot oven is necessary for achieving that deliciously crispy skin on your chicken.
Rub both sides of each chicken thigh with the cut side of the garlic halves. This will infuse the chicken with a lovely garlic flavor that permeates the meat.
Set the chicken aside and reserve the garlic. Sprinkle each piece with salt and pepper generously to season the meat.
Heat vegetable oil in a 12-inch oven-safe skillet over medium-high heat. Wait until the oil is hot enough to shimmer before adding the chicken.
Once the oil is hot, add the chicken thighs skin-side down. Cook until the bottom is golden brown, about 8 minutes. You might want to use a splatter screen to minimize the mess as oil can splatter quite a bit.
After about 4 minutes, drain off some of the rendered fat from the pan. Transfer the chicken to a plate, leaving just enough oil in the pan to coat it, about 1 tsp.
Thinly slice half of one lemon and place the reserved garlic halves and lemon slices in the pan. This will create a flavorful base for the chicken.
Return the chicken to the skillet, then sprinkle with 1 Tbsp herbs. This adds a lovely aroma and enhances the flavor.
Bake in the preheated oven until the center of the chicken registers 170 degrees on an instant-read thermometer, about 18 to 20 minutes. This ensures that the chicken is cooked through and safe to eat.
Once done, cut the roasted garlic halves into slices and serve them alongside the chicken. Garnish with additional fresh herbs to taste and cut the remaining lemons into wedges. Serve with lemon wedges for spritzing on the chicken, adding a delightful zest.
