Combine fresh lemon juice, zest, olive oil, garlic, fresh thyme, rosemary, salt, and pepper in a bowl until well blended and aromatically citrusy.

Marinate chicken thighs, turning to coat fully; cover and refrigerate at least 30 minutes or up to 2 hours for maximum flavor.

Preheat oven to 400°F (200°C) with rack in center. Let it heat fully for 10 minutes to ensure even roasting and perfectly crisp skin.

Sear chicken skin-side down in an ovenproof skillet over medium-high heat for 5–7 minutes until golden brown, bubbling with fat, and irresistibly crispy.

Bake chicken in the preheated oven for 15–20 minutes, or until an instant-read thermometer reads 165°F and juices run clear for succulent results.

Deglaze hot skillet with 1/4 cup white wine or chicken broth, scraping up brown bits for a rich, silky sauce in about 2–3 minutes.

Simmer sauce over medium heat until slightly reduced and glossy, about 3–4 minutes; spoon it generously over chicken for an extra hit of bright, savory flavor.