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Trim the chicken thighs of excess skin and fat and pat dry with paper towels. Set aside.
In a small bowl combine extra virgin olive oil, lemon juice, minced garlic, lemon zest, herby Italian seasoning mix, red pepper flakes, and salt and pepper.
Place the chicken thighs in a large, heavy-duty ziplock bag and pour over the marinade. Seal the bag, remove the excess air and massage the marinade into the chicken thighs. If you have time, refrigerate for 30 minutes or up to 12 hours.
Preheat oven to 400ºF/200ºC.
Remove the chicken thighs from the zip lock bag and arrange skin side up in a large baking dish or large oven proof skillet. Don’t crowd the pan. Dispose the marinade. Its job is done.
Bake in the preheated oven for 45 minutes or until browned and when pierced, the juices run clear. The inside of the chicken, near the bone, should be 165ºF/75ºC or more.
Let the chicken rest for 5 minutes. This will make it juicier.
Serve scattered with chopped fresh parsley and lemon wedges.