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Pat dry chicken thighs. Immediately before searing, season both sides with kosher salt and black pepper. For best crispy-skin results, place the chicken on a wire rack and refrigerate uncovered overnight to let the skin dry out.
Heat neutral oil in a skillet over medium heat. Place chicken skin-side down and cook undisturbed for 8–10 minutes, or until skin is deeply golden and crisp.
Flip the chicken and lower the heat slightly. Continue cooking for 10–15 minutes, or until internal temperature reaches 175°F. Transfer chicken to a plate and loosely tent with foil.
Move the chicken to the opposite side of the skillet, away from you and reduce heat to medium-low. Add smashed garlic, minced shallot, and butter. Cook for 1–2 minutes, stirring, until fragrant and softened. Then add in the thyme.
Spoon the aromatics and liquid over the chicken for 3-4 minutes. Squeeze in the lemon juice and continue basting for 1 more minute. Remove from heat.
Serve over mashed potatoes with sautéed green beans on the side. Optionally garnish with a sprinkle of chopped parsley for color.