1-Prepare the spice mixture: Combine 2 teaspoons sweet paprika, 2 teaspoons dried oregano, 1 teaspoon cumin, 1/2 teaspoon coriander, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/2 teaspoon grated nutmeg, and 1/4 teaspoon freshly ground pepper in a small bowl.

2-Season the chicken: Rub the 8 skin-on, bone-in chicken thighs thoroughly with the spice mixture.

3-Make and apply marinade: Mix 4 tablespoons extra virgin olive oil with 4 tablespoons lemon juice. Pour over the spiced chicken, ensuring even coverage. Marinate in the refrigerator for at least 20 minutes, up to 8 hours for deeper flavor.

4-Preheat oven: Set to 350°F (175°C).

5-Sear the chicken: Heat 2 tablespoons cooking olive oil in an oven-proof skillet over medium-high heat. Place chicken skin-side down without moving for 7-8 minutes until golden brown.

6-Flip and sear second side: Turn chicken and cook for another 5 minutes.

7-Bake: Transfer skillet to the oven and bake for 20-25 minutes, until internal temperature reaches 165°F (74°C).

8-Prepare finishing sauce: Mix 4 tablespoons extra virgin olive oil, 4 tablespoons lemon juice, and 2 cloves chopped garlic.

9-Serve: Spoon sauce over chicken, garnish with freshly chopped parsley. Pairs well with a side of your choice.

10-Rest the chicken 5 minutes post-bake to lock in juices. Pat skin dry before searing for extra crispiness.