Preheat and Prepare: First, preheat your oven to 200°C (180°C Fan). Take the chicken thighs out of the fridge about 20 minutes before cooking to allow them to come closer to room temperature. This helps them cook more evenly.

Dry and Season the Chicken: This is the most crucial step for crispy skin! Use paper towels to pat the chicken thighs completely dry on all sides. Any moisture left on the skin will cause it to steam rather than crisp. Season generously all over with the salt and freshly ground black pepper.

Sear the Chicken: Heat the olive oil in a large, oven-safe skillet or frying pan over medium-high heat. Carefully place the chicken thighs in the pan, skin-side down. Let them sear, undisturbed, for 5-7 minutes, or until the skin is a deep golden-brown and releases easily from the pan. What works best for me is resisting the urge to move them around too early.

Prepare the Garlic Butter: While the chicken is searing, add the unsalted butter to the pan around the chicken. Let it melt completely. Once melted, add the minced garlic to the butter in the pan and cook for about 1 minute until fragrant. Be careful not to let the garlic burn.

Flip and Baste: Flip the chicken thighs over so they are skin-side up. Using a large spoon, baste the crispy skin with the garlic butter from the bottom of the pan. This adds an incredible layer of flavour.

Roast in the Oven: Transfer the entire skillet to the preheated oven. Roast for 20-25 minutes, or until the chicken is cooked through and the juices run clear. For complete peace of mind, check that the internal temperature has reached 74°C (165°F) using a meat thermometer, as recommended by the Food Standards Agency.

Rest and Garnish: Remove the skillet from the oven. Let the chicken rest in the pan for 5-10 minutes before serving. This allows the juices to redistribute, ensuring the meat is perfectly moist. Stir the fresh parsley and optional lemon juice into the pan sauce.

Serve: Serve the chicken thighs immediately, with a generous spoonful of the garlic butter pan sauce drizzled over the top and a lemon wedge on the side.