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Preheat oven to 425°F. Line a large sheet pan with foil (trust me, don't skip this!). Pat chicken thighs dry with paper towels. No need to trim excess fat; it will render as the chicken cooks.
In a small bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, & seasonings. Rub or brush the seasoning mixture over both sides of each thigh until evenly coated. Use all the spice mixture.
Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Bake in the center of the oven for 15 minutes.
Move the oven rack about 8 inches from the heat source. Switch to broil and cook for 7–10 minutes, or until the tops are nicely browned, lightly charred, & caramelized. Watch closely.
Remove from the oven & brush the pan juices over the chicken. Drizzle generously with fresh lemon juice to brighten the flavors, then slice or chop as desired. Serve with any remaining lemon wedges.