Prep the chicken: Pat the chicken dry with paper towels. This helps browning. Season both sides generously with salt and pepper. If using skin-on pieces, season under the skin too.

Make the marinade: In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, rosemary, oregano, red pepper flakes (if using), and honey. If you like a creamier, slightly tangy sauce, whisk in the Dijon.

Marinate briefly: Add chicken to the bowl or a zip-top bag and toss to coat. Let it sit for 20–30 minutes at room temperature, or up to 4 hours in the fridge. Don’t go overnight; too much acid can toughen the meat.

Preheat and set up: Heat your oven to 400°F (200°C). Place a large oven-safe skillet over medium-high heat. If your chicken is very wet, shake off excess marinade (reserve it for the pan).

Sear for color: Add a slick of olive oil to the hot pan. Lay the chicken in without crowding. Sear 3–4 minutes per side until lightly golden. Skin-on pieces should go in skin-side down first. Remove chicken to a plate.

Build the pan base: Lower the heat to medium. Pour in any remaining marinade and let it sizzle for 30 seconds, scraping up brown bits. Add the chicken broth (or wine) and simmer for 1–2 minutes to reduce slightly.

Roast to finish: Return the chicken and any juices to the skillet. Nestle in a few lemon slices and rosemary sprigs. Transfer the pan to the oven. Roast 10–15 minutes for boneless pieces, 18–25 minutes for bone-in, or until the thickest part reaches 165°F (74°C).

Rest and finish the sauce: Move the chicken to a plate and tent loosely with foil for 5 minutes. Meanwhile, place the skillet back over medium heat. Swirl in the butter and simmer 1–2 minutes until glossy and slightly thickened. Taste and adjust with a pinch of salt, extra lemon, or a drizzle more honey if needed.

Serve: Spoon the sauce over the chicken and sprinkle with chopped parsley. Pair with roasted potatoes, rice, polenta, or a crisp green salad.