Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the chicken thighs skin-side down and cook for 6 to 7 minutes until the skin is golden brown and crispy. Flip and cook the other side for 4 minutes. Remove chicken from the pan and set aside.
Reduce heat to medium. Add the minced garlic to the same pan and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
Pour in the chicken broth, lemon juice, and add lemon zest, dried oregano, dried thyme, and crushed red pepper flakes. Stir to combine and scrape any browned bits from the bottom of the pan.
Return the chicken thighs to the pan, skin-side up. Reduce heat to low, cover the pan, and simmer for 15 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the lid and increase heat to medium-high. Add the butter and spoon the sauce over the chicken as it thickens for 2 to 3 minutes.
Sprinkle chopped fresh parsley over the chicken before serving.