Step 1: Prepare the Marinade

Start by making the marinade for the chicken. In a small bowl, combine the olive oil, chopped rosemary, lemon zest, lemon juice, minced garlic, dried oregano, salt, and pepper. If you like a bit of heat, add the optional red pepper flakes. For an extra layer of flavor, whisk in Dijon mustard, which adds a tangy creaminess to the marinade.

Mix everything together well, ensuring the ingredients are fully incorporated. The aroma of rosemary and lemon will immediately start to fill the air—this is a sign that you’re about to make something delicious!

Step 2: Marinate the Chicken

Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken and use your hands to gently massage it into the meat, ensuring that each thigh is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, marinate the chicken for 2-4 hours, or even overnight, if you have time. The longer the chicken marinates, the more flavor it will absorb.

Step 3: Preheat the Oven and Sear the Chicken

Once the chicken has marinated, preheat your oven to 400°F (200°C). While the oven is heating up, place a large, oven-safe skillet over medium-high heat on the stovetop. Add a small drizzle of olive oil and allow it to heat until shimmering.

Carefully add the chicken thighs to the skillet, skin-side down, and sear for about 5-7 minutes, or until the skin is golden brown and crispy. Searing the chicken helps lock in the juices and adds a lovely texture to the skin. Avoid overcrowding the skillet—if necessary, work in batches to ensure each chicken thigh gets an even sear.

Step 4: Finish Cooking in the Oven

Once the chicken has a crispy, golden-brown exterior, flip the thighs over and place the skillet in the preheated oven. Roast the chicken for an additional 20-25 minutes, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer. The skin should be crispy, and the meat should be tender and juicy.

Step 5: Make the Pan Sauce (Optional)

After removing the chicken from the oven, use the same skillet to make a quick pan sauce. Place the skillet over medium heat on the stovetop, and add 1/2 cup of chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. This adds rich flavor to the sauce. Let the broth simmer for a few minutes until slightly reduced, and season with additional salt and pepper to taste. You can also add a squeeze of fresh lemon juice for extra brightness.

Step 6: Serve

Let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist. Plate the chicken thighs and drizzle with the pan sauce if you made one. Garnish with fresh rosemary sprigs and lemon wedges for an extra burst of flavor and color.