Pat the chicken dry and season. Use kitchen paper to thoroughly dry each thigh — this is the secret to getting that golden, crispy skin. Season both sides with the salt, pepper, and smoked paprika, rubbing the spices in gently. The flesh should look evenly coated in a warm, reddish hue.

Sear the chicken, skin-side down. Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once the oil shimmers and you see the first wisp of smoke, carefully place the thighs skin-side down. You should hear a satisfying sizzle immediately. Cook for 5-7 minutes without moving them, until the skin is a deep, burnished gold and feels crisp to the touch.

Flip and brown the other side. Turn the thighs over and cook for a further 3-4 minutes. The second side won't get as dark, but it should develop a light brown crust. Transfer the chicken to a plate; it won't be cooked through yet, and that's perfectly fine.

Create the garlic butter base. Reduce the heat to medium-low. Add the butter to the pan, letting it melt and foam gently. The aroma as it bubbles will be nutty and rich. Add the minced garlic and stir constantly for about 30 seconds, until it becomes fragrant and just begins to turn a pale straw colour — be careful not to let it burn, as burnt garlic turns bitter.

Build the pan sauce. Pour in the chicken stock, lemon juice, and lemon zest, scraping the bottom of the pan with a wooden spoon to lift all those delicious browned bits (the fond) into the liquid. The sauce will look thin and slightly cloudy at this stage, but it will reduce beautifully.

Return the chicken to the pan. Nestle the thighs back in, skin-side up, so the skin stays crisp. The liquid should come about a quarter of the way up the sides of the chicken. Bring the sauce to a gentle simmer — you want small, lazy bubbles, not a vigorous boil.

Finish cooking through. Cover the pan with a lid and let it cook for 10-12 minutes. The steam will finish cooking the chicken gently. To check for doneness, insert a meat thermometer into the thickest part of a thigh; it should read 74°C. If you don't have a thermometer, pierce the meat with a knife — the juices should run clear, and the flesh should feel firm but not tough.

Rest and serve. Remove the pan from the heat and let the chicken rest for 5 minutes. This allows the juices to redistribute throughout the meat. Spoon the glossy, fragrant sauce over the top and garnish with fresh parsley, if using.