Skin-on chicken thighs seared to golden perfection with garlic and oregano.
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Pat the chicken thighs completely dry with paper towels to ensure the skin gets as crispy as possible.
Season both sides of the chicken generously with salt, pepper, and dried oregano.
Place the olive oil in a large cold skillet, then place the chicken thighs skin-side down into the pan.
Turn the heat to medium-high and cook undisturbed for 10-12 minutes until the skin is golden brown and crispy.
Flip the chicken thighs over and add the smashed garlic cloves and butter to the skillet.
Tilt the pan slightly and spoon the melting garlic butter over the chicken for 3-5 minutes.
Continue cooking until the internal temperature reaches 165 degrees Fahrenheit.
Remove from heat, drizzle with lemon juice, and garnish with fresh parsley before serving.
