In a large bowl, combine lemon juice, lemon zest, olive oil, minced garlic, dried oregano, salt, and pepper. Mix thoroughly.

Add chicken thighs and coat each piece evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.

Preheat oven to 425°F (220°C).

Heat olive oil in a skillet over medium-high heat. Sear chicken skin-side down for 3–4 minutes until golden brown and crispy.

Transfer chicken to a baking dish. Pour remaining marinade and 1/2 cup chicken broth or water around the chicken.

Bake in preheated oven for 20–25 minutes, until internal temperature reaches 165°F (75°C) and skin is crisp.

Remove from oven and let chicken rest for 5 minutes before serving