Pat dry: Use paper towels to pat all 6 chicken thighs completely dry. Moisture prevents crispy skin, so don't skip this step (takes 1 minute). Season both sides generously with kosher salt, black pepper, garlic powder, and dried oregano.

Heat oil: Pour 3 tablespoons olive oil into a large skillet (12 inches or bigger). Turn heat to medium-high and wait for the oil to shimmer and move freely when you tilt the pan, about 2–3 minutes. It should be hot but not smoking. Checkpoint: Oil is ready when a drop of water briefly dances on the surface.

Sear skin-side down: Carefully place all 6 chicken thighs skin-side down in the hot oil. Do not move them for 6–8 minutes. Listen for a gentle sizzle; if it sounds angry/loud, lower heat slightly. The skin should turn deep golden brown and feel crispy when you gently touch the edge. Checkpoint: Skin should be mahogany brown and pull away easily from the pan.

Flip and sear: Using tongs, flip each thigh carefully. Sear the underside for 4–5 minutes over medium-high heat until light golden. You're not looking for dark color on this side—just light browning. Checkpoint: The second side should be pale golden, not white.

Remove chicken: Transfer all thighs to a clean plate using tongs. Leave all the brown bits and oil in the skillet—this is flavor.

Add garlic: Lower heat to medium. Add 4 minced garlic cloves to the skillet. Stir constantly for 30 seconds to 1 minute until the garlic is fragrant but not brown. If it starts to brown, immediately add liquid to stop the cooking. Checkpoint: You should smell strong garlic aroma; garlic pieces should be light golden, not dark.

Deglaze the pan: Pour in 1/2 cup fresh lemon juice and 1 cup chicken broth. If using wine, add 1/4 cup dry white wine now. Use a wooden spoon to scrape the bottom of the skillet, loosening all the brown crusty bits stuck to the bottom. Stir for 1–2 minutes until the liquid is uniform and no brown bits remain stuck to the pan. Checkpoint: You should see no stuck-on brown pieces at the bottom—the pan should look clean and glossy.

Add aromatics: Stir in 2 tablespoons lemon zest and 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme). Stir for 30 seconds.

Return chicken: Carefully place all 6 thighs back into the skillet skin-side up. They should be mostly submerged in the sauce, with skin still peeking above the liquid.

Simmer covered: Reduce heat to medium-low. Cover the skillet with a lid or foil. Simmer gently for 12–15 minutes. The sauce should bubble very gently at the edges, not aggressively boil. At 12 minutes, check the thickest part of one thigh with a meat thermometer inserted into the meat (not touching bone). It should read 165°F. Checkpoint: The sauce should have reduced slightly (looks less liquidy than when you started), and chicken should reach 165°F internally.

Thicken the sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth (no lumps). Remove the skillet from heat and pour the cornstarch slurry into the sauce while stirring constantly. Return to medium heat and simmer for 1–2 minutes, stirring gently, until the sauce thickens slightly and coats the back of a spoon. Checkpoint: The sauce should coat a spoon; if you run your finger across the spoon back, it should leave a brief trail.

Finish with butter: Remove from heat. Add 2 tablespoons cold butter, cut into small pieces, and stir gently until completely melted and incorporated. The sauce should look glossy and silky. Checkpoint: Sauce should be smooth, shiny, and coat the chicken without pooling excessively at the bottom.

Garnish and serve: Transfer chicken thighs to serving plates, spooning sauce over each piece. Sprinkle fresh parsley on top. Serve immediately with rice, pasta, or crusty bread.