Pat the chicken thighs dry with paper towels to ensure a crisp skin.

In a bowl, whisk together 2 tbsp olive oil, the zest and juice of 2 lemons, 4 minced garlic cloves, 1 tbs chopped fresh rosemary, 1 tbs chopped fresh thyme, 1 tsp sea salt, and 1 tsp cracked black pepper.

Toss the chicken thighs in the mixture until they are evenly coated.

Let the coated chicken rest at room temperature for 10 minutes to allow the flavors to penetrate.

Preheat the oven to 425 °F (220 °C). Place the chicken skin‑side up on a rack in a shallow roasting pan or on a grill grate.

Roast or grill the chicken for 25–30 minutes, flipping once, until the internal temperature reaches 165 °F (74 °C) and the skin is golden.

If desired, broil the chicken for the last 2 minutes to crisp the skin further, watching closely to prevent burning.

Let the chicken rest for 5 minutes before serving to allow juices to redistribute.