6 bone-in, skin-on chicken thighs

Kosher salt and freshly ground pepper (to taste)

Fresh thyme (a few sprigs)

Fresh tarragon (a few sprigs)

1 tablespoon vegetable oil

½ lemon (cut into 8 rounds)

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Preheat the oven: Preheat your oven to 425°F (220°C).
Prepare the chicken: Pat chicken thighs dry with paper towels to ensure crispy skin. Season with kosher salt and freshly ground pepper.
Sear the chicken: Heat vegetable oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down. Cook for 5-7 minutes until skin is golden brown and crispy.
Add herbs and lemon: Turn the chicken thighs over, add thyme and tarragon sprigs, and arrange lemon rounds around the chicken.
Roast the chicken: Transfer the skillet to the oven and roast for 25-30 minutes, until chicken reaches an internal temperature of 165°F (74°C) and skin is crispy.
Finish and serve: Let the chicken rest for a few minutes before serving. Squeeze roasted lemon rounds over the chicken for extra citrus flavor. Serve and enjoy!

Garlic Option: Add smashed garlic cloves to the pan for additional flavor when adding the herbs and lemon.

Herb Variations: Swap thyme and tarragon for rosemary and sage for a different herb profile.

Spicy Option: Sprinkle crushed red pepper flakes over the chicken for a spicy kick.