In a bowl, whisk lemon juice, garlic, olive oil, rosemary, thyme, salt, and pepper. Add chicken, coat well, and marinate for 15–20 minutes in the fridge.

Heat a large oven-safe skillet over medium-high. Add olive oil, swirl until shimmering.

Place chicken skin-side down in the hot skillet. Cook 5–7 minutes until the skin is golden brown and crisp.

Turn chicken over, nestle lemon slices around pieces, and tuck fresh herbs in the pan. Cook another 3–4 minutes until chicken is almost cooked through.

Pour in chicken broth or white wine, scraping up browned bits. Simmer 2–3 minutes until sauce reduces slightly.

Remove skillet from heat; let chicken rest 5 minutes in the sauce. Sprinkle with fresh parsley and serve hot.