Pat the chicken thighs dry using paper towels. Removing excess moisture ensures the skin becomes crispy when seared. Season both sides generously with salt and black pepper.

Place a large skillet over medium-high heat. Add olive oil and let it heat until shimmering. This step ensures the chicken gets a nice golden-brown crust.

Place the chicken thighs skin-side down in the hot skillet. Sear for 5–7 minutes without moving, until the skin is golden and crispy. Flip the chicken and sear the other side for 4–5 minutes.

Reduce the heat to medium. Push the chicken to the side and add butter and minced garlic to the pan. Stir until fragrant, about 1 minute. The garlic should not brown too quickly, or it will taste bitter.

Add fresh thyme, rosemary, and lemon juice. Spoon the garlic butter over the chicken continuously to infuse flavor.

Pour chicken broth into the pan and use a spoon to scrape up any browned bits from the bottom. This creates a rich, flavorful sauce.

Reduce the heat to low, cover the pan, and let the chicken simmer for 10–15 minutes, until fully cooked. The internal temperature should reach 165°F (75°C). If your skillet is oven-safe, you can transfer it to a preheated oven at 375°F (190°C) for 10 minutes to finish cooking and keep the skin crispy.

Remove the chicken from the pan and let it rest for 5 minutes. Spoon the garlic butter sauce over the chicken before serving.