Pat the chicken thighs thoroughly dry with paper towels on both sides. Moisture is the enemy of crisp skin. Season both sides evenly with sea salt, cracked black pepper, garlic powder, and dried oregano.

Add 1 tablespoon olive oil to a cold, heavy 12-inch cast iron skillet. Place the seasoned chicken thighs skin-side down in the unheated skillet in a single layer. Turn the heat to medium.

Starting in a cool pan allows the subcutaneous fat in the chicken skin to gently render without burning. Cook undisturbed skin-side down for 14 to 15 minutes as the pan heats up and the skin transforms into a deep golden, crackling, shatteringly crispy crust.

Use sturdy kitchen tongs to flip the chicken thighs skin-side up. Nestle the sliced lemon wheels, smashed garlic cloves, fresh rosemary, and thyme sprigs into the sizzling pan drippings around the chicken.

Pour the chicken bone broth and fresh lemon juice around the chicken (avoid pouring directly over the crispy skin to preserve its crunch). Reduce heat to medium-low and simmer for 8 to 10 minutes until chicken reaches an internal temperature of 175°F (79°C) at the thickest part near the bone.

Remove skillet from heat. Swirl in the chilled butter cubes around the pan to emulsify the pan drippings into a glossy, velvety pan reduction. Spoon the glossy garlic-lemon juices over the sides, garnish with chopped fresh parsley, and serve immediately straight from the cast iron.