Pat the chicken thighs dry with paper towels. Season both sides evenly with kosher salt and black pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Place the chicken thighs skin-side down in the skillet. Cook without moving for 8 minutes, or until the skin is golden brown and crispy.
Flip the chicken thighs and immediately place a smaller heavy skillet or lid on top of the chicken to press it down.
Reduce the heat to medium and cook for an additional 12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken thighs from the skillet and set aside on a plate, tenting loosely with foil to keep warm.
Discard any excess fat from the skillet, leaving about 1 tablespoon.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Pour in the chicken broth and lemon juice, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
Simmer the sauce for 3-4 minutes until slightly reduced.
Remove the skillet from heat and whisk in the butter until melted and the sauce is glossy.
Return the chicken thighs to the skillet and spoon the lemon pan sauce over them.
Sprinkle with chopped fresh parsley before serving.