Start by patting the chicken thighs dry with paper towels. This helps get a nice, crispy sear. Season both sides of the chicken with salt, pepper, paprika, and oregano. Don’t be shy—coating it evenly ensures every bite is full of flavor.

Heat the olive oil in a large skillet over medium-high heat. You want the oil to shimmer but not smoke. This will help achieve that beautiful golden-brown crust.

Place the seasoned chicken thighs in the skillet, skin side down if using skin-on, and cook for about 5-6 minutes on each side. You’re looking for a rich golden-brown color and a crispy exterior.

Once the chicken is seared, add the minced garlic to the pan. Let it cook for about 30 seconds, just until fragrant. Be careful not to burn it! Squeeze the lemon juice over the chicken to add a fresh, zesty touch.

Lower the heat to medium-low and cover the pan. Let the chicken cook for another 5-7 minutes, depending on thickness, until it reaches an internal temperature of 165°F (use a meat thermometer for accuracy). This ensures the chicken is juicy and cooked through.

Once the chicken is done, remove it from the pan and let it rest for a few minutes. This helps the juices redistribute, keeping the chicken tender and moist.