Instructions

• Preheat the oven to 400°F (200°C).
• Prep the garlic and lemons: slice the 6 garlic cloves in half lengthwise and set the garlic halves aside. Thinly slice 1 of the lemons into rounds and cut the remaining lemon into wedges for serving.
• Rub the cut (flat) side of a garlic half over both sides of each chicken thigh, then set the used garlic halves aside for the pan. Season both sides of each thigh with salt and freshly ground black pepper.
• Heat 1 tablespoon vegetable oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs to the skillet in a single layer (skin-side down if skin is present). Cook until the bottoms are golden brown, about 8 minutes total, draining off rendered fat once about halfway through cooking. (Use a splatter screen if desired.)
• Transfer the seared chicken to a plate. Carefully pour off the majority of the oil from the pan, leaving about 1 teaspoon to coat the pan.
• Add the reserved garlic halves and the lemon slices to the skillet, spreading them in an even layer. Return the chicken thighs to the skillet, set on top of the garlic and lemon, and sprinkle the 1 tablespoon chopped fresh poultry herbs evenly over the chicken.
• Bake the skillet in the preheated oven until the center of the thickest thigh registers 170°F on an instant-read thermometer, about 18–20 minutes.
• Remove the skillet from the oven. Transfer the chicken to a serving platter, slice the roasted garlic halves, spoon any pan juices and sliced garlic over the chicken, garnish with additional fresh herbs to taste, and serve with the lemon wedges for squeezing.