Preheat your oven to 425°F.

Pat chicken thighs dry, then rub with olive oil, lemon juice, lemon zest, cracked pepper, garlic powder, and salt.

Heat olive oil in an ovenproof skillet over medium-high heat. Add thighs skin-side down and cook for 5-7 minutes until skin is golden brown.

Flip thighs skin-side up, transfer skillet to the oven, and bake for 20-25 minutes until the internal temperature reaches 165°F.

Remove from heat, transfer thighs to a plate, tent loosely with foil, and rest for 5 minutes. Sprinkle with parsley and serve with lemon wedges.