Season the chicken thighs with salt and pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken thighs skin-side down until golden brown, about 5-7 minutes.
Flip the chicken and add minced garlic to the pan, cooking for an additional 1-2 minutes.
Add lemon juice, zest, and broth to the pan, scraping up any brown bits.
Lower the heat and cover the pan, simmering for about 20 minutes until cooked through.
Uncover the pan and let it simmer for another 5 minutes to thicken the sauce a bit.
Garnish with fresh parsley before serving, and enjoy!
