Preheat your oven to 425°F (220°C). This high temperature helps the chicken skin crisp up nicely.

In a bowl, combine olive oil, lemon juice, lemon zest, garlic, rosemary, and thyme. Stir to create a marinade.

Place chicken thighs in a shallow dish. Pour the marinade over, ensuring each piece is well coated. Let it sit for at least 30 minutes.

Pat chicken thighs dry with paper towels to remove excess marinade. This step is crucial for achieving crispy skin.

Arrange chicken thighs skin-side up on a baking sheet, ensuring they are not touching. Season with salt and pepper.

Roast in the preheated oven for 25-30 minutes. Listen for a sizzling sound, indicating the skin is crisping.

Check the internal temperature of the chicken, ensuring it reaches 165°F (74°C). Juices should run clear.

Let the chicken rest for 5 minutes before serving. This resting period allows juices to redistribute, keeping the meat moist.