Place all the ingredients, except for the stock and parsley, in a Ziploc bag. Stir well through the bag to coat the chicken thighs.
Marinade the chicken thighs for one hour or overnight.
Preheat the oven to 425°F.
Preheat a large oven-safe skillet over medium-high heat. Sear the chicken until golden brown on both sides.
Pour over the stock and stir a bit to release those brown bits from the bottom of the pan.
Transfer to the preheated oven.
Bake for 30-35 minutes, or until the internal temperature reads 165°F.
Garnish with chopped parsley and lemon slices, if desired.
