1-First, trim excess skin and fat from the 8 bone-in, skin-on chicken thighs and pat them dry for better searing. Combine the marinade ingredients in a small bowl: 1/3 cup extra virgin olive oil, 1/4 cup lemon juice, 3 cloves of minced garlic, 2 teaspoons lemon zest, 2 teaspoons Italian seasoning, 1/2 teaspoon dried red pepper flakes (if you like spice), 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Next, place the chicken in a large ziplock bag, pour in the marinade, seal it, remove excess air, and massage to coat evenly. Refrigerate for at least 30 minutes or up to 12 hours for deeper flavor.

2-Preheat your oven to 400°F (200°C). Arrange the chicken thighs skin side up in a baking dish, making sure not to overcrowd them for crispy skin. Discard any leftover marinade to avoid sogginess. Bake for about 45 minutes until the chicken turns golden brown, the juices run clear, and the internal temperature near the bone hits at least 165°F (75°C). Let the chicken rest for 5 minutes before serving, and garnish with chopped fresh parsley and lemon wedges if you want a fresh touch.