Pat the chicken thighs completely dry with paper towels—this is the step most people skip, and it's why their skin never crisps. Moisture steams the skin instead of browning it, so you're left with pale chicken that tastes underseasoned even when it's not.

Season all sides with salt, black pepper, and smoked paprika. Let the chicken sit for five minutes while the spices grip the meat. This resting period lets the seasoning actually penetrate instead of just sitting on the surface where it rinses off during cooking.

Heat olive oil in a large skillet over medium-high heat until the oil shimmers—about two minutes. You want heat that registers as 375°F if you had a thermometer, not a violent smoking surface. Place chicken skin-side down and don't touch it for six full minutes. Resist the urge to flip.

While the chicken sears, melt butter in a small skillet over low heat. Add minced garlic and dried oregano, then let it bubble gently for two minutes—you want the garlic to turn pale gold, not brown. This slow infusion is why your sauce tastes developed instead of raw. If the garlic edges toward brown, pull it off heat immediately.

Flip the chicken after six minutes and cook the second side for three minutes until the skin on that side begins to color. The first side will already be deep golden-brown. Add the garlic butter mixture to the pan carefully—it will splatter a bit because the chicken is hot.

Stir in chicken broth and arrange bell peppers around the chicken. Reduce heat to medium and let everything simmer for 12 minutes until the peppers soften and the sauce reduces slightly. The chicken's internal temperature should reach 165°F at the thickest part. I use a meat thermometer here because thighs are forgiving enough that they won't dry out between 165°F and 175°F.

Remove from heat and squeeze lemon juice directly over everything—the acid will make people notice the sauce immediately. Scatter crumbled feta and fresh parsley over the top right before serving so they don't wilt into the pan.