1. Pat the chicken thighs dry with paper towels and season them with salt, black pepper, dried oregano, and half of the thyme.

2. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken thighs until golden brown on both sides.

3. Reduce the heat to medium and add the butter to the pan, then stir in the minced garlic and cook for about 30 seconds until fragrant.

4. Pour in the chicken broth and fresh lemon juice, then add the lemon slices and scrape up the browned bits from the bottom of the pan.

5. Sprinkle in the remaining thyme, parsley, and red pepper flakes, then let the chicken simmer gently until cooked through and tender.

6. Rest the chicken for a few minutes, spoon the sauce over the top, and serve warm.