Mix the marinade. In a large bowl, whisk together olive oil, minced garlic, Dijon mustard, your choice of herbs, kosher salt, and black pepper. Zest the lemon into the mix for a citrusy kick.

Marinate the chicken. Toss the chicken thighs in the marinade until they're well coated. Let them sit for at least 30 minutes, or for a deeper flavor, chill in the fridge for up to 12 hours.

Preheat and prepare. Turn your oven up to 425°F. Place the marinated chicken thighs on a baking sheet, allowing them to reach room temperature for even cooking.

Bake to perfection. Slide the chicken into the oven and bake for 25 to 30 minutes, until the skin is crispy and a meat thermometer reads 165°F to 175°F in the thickest part.

Finish with a citrus splash. Squeeze fresh lemon juice over the baked chicken and add a sprinkle of salt. Garnish with parsley if you like, and serve hot.