In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, Dijon mustard, honey, salt, and lemon zest until well combined. Pat the chicken thighs dry with paper towels—this is crucial for better browning and crisper skin later. Place the dried chicken in a large bowl or zip-top bag and pour the marinade over it, making sure every piece is well coated. Cover and refrigerate for at least 1 to 2 hours, or up to overnight if time allows; I find that letting it marinate longer develops deeper, more authentic Greek flavors.

Remove the marinated chicken from the refrigerator and let it sit at room temperature for 15 minutes. Meanwhile, preheat your oven to 400°F (slightly higher than the original recipe calls for to help with browning). Heat a large oven-safe skillet over medium-high heat until it's very hot, then working in batches if needed to avoid crowding, place the chicken skin-side down and sear for 4-5 minutes until the skin is golden brown and some of the marinade begins to caramelize. Flip the chicken and sear the other side for 2-3 minutes. I love this step because it locks in flavor and gives you that beautiful golden exterior that's essential to Greek-style chicken.

Pour any remaining marinade from the bowl over the seared chicken in the skillet, then transfer the entire skillet to the preheated 400°F oven. Roast for 30-35 minutes, basting the chicken with the pan juices halfway through, until the internal temperature reaches 165°F at the thickest part of the thigh. The skin should already be getting crispy, but we'll finish it in the next step for maximum crispness.

Switch your oven to broil and place the skillet on the middle rack for 2-3 minutes, watching carefully so the skin doesn't burn. You're looking for deep golden-brown, crackling skin that contrasts beautifully with the tender, juicy meat inside. Remove from the broiler when the skin is crispy and blistered in spots.

Let the chicken rest in the skillet for 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it moist and tender. Spoon the pan juices and any caramelized bits over the chicken when plating for extra flavor and authenticity.