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Directions
Place 8 chicken thighs on a cutting board and trim any excess skin, if needed. Use paper towels to pat them dry.
In a small mixing bowl, combine 1 teaspoon paprika, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon black pepper. Sprinkle evenly over the chicken thighs.
Heat a large skillet over high heat. Add 2 tablespoons butter to the hot skillet and let it melt. Place the chicken thighs in the skillet, skin side down, and sear for 2 minutes. Flip and sear the other side for another 2 minutes.
Cover the skillet, reduce heat to medium, and cook for 10 minutes, skin side down. Flip the chicken so it is skin-side up, cover, and cook for another 10 minutes.
Increase heat to high and sear the skin side for an additional 2 minutes to crisp the skin. Slice 1 medium lemon and use it to top the chicken during the last minute of cooking. Garnish with 1 teaspoon minced fresh parsley to add color, if desired.