Salt the chicken on the skin side and let it sit for 20 minutes to overnight.
Cook the chicken in a pan until the skin is golden and crispy.
Remove the chicken from the pan and saute shallots and garlic.
Add chicken stock, thyme, salt, and pepper. Simmer to develop flavor.
Whisk cornstarch with water and stir into the sauce to thicken.
Add lemon juice, adjust seasoning, and serve the sauce over the chicken garnished with parsley.
