Marinate the chicken: In a bowl, combine lemon juice, olive oil, garlic, oregano, salt, and pepper; toss chicken thighs until coated. Let rest 15–20 minutes for bright, tender flavor.

Preheat the pan: Warm a large oven-safe skillet over medium-high heat until shimmering. This ensures crispy skin without sticking. Add oil if needed.

Sear the chicken: Place thighs skin-side down, pressing gently. Cook until deeply golden brown, about 5–7 minutes. Flip and brown the other side for 3 minutes.

Add veggies and lemon: Nestle halved baby potatoes and lemon slices around chicken, pouring any marinade over.

Roast to finish: Transfer skillet to a 400°F oven. Bake until potatoes are tender and chicken hits 165°F, about 20–25 minutes.

Rest and garnish: Let the dish rest for 5 minutes. Scatter fresh parsley over everything.