In a large mixing bowl, combine lemon juice, lemon zest, 3 tablespoons of olive oil, minced garlic, dried oregano, salt, and pepper. Whisk vigorously for about 30 seconds until the marinade slightly emulsifies and becomes fragrant.

Add the chicken thighs to the marinade, using tongs to turn each piece several times, ensuring the marinade gets under the skin where possible. Cover with plastic wrap and refrigerate for at least 30 minutes or up to overnight for the best results.

Preheat the oven to 425°F (220°C). Heat a 10-12 inch oven-safe skillet over medium-high heat and add 1 tablespoon of olive oil.

Remove the chicken from the marinade (reserve the marinade) and place the thighs skin-side down in the hot skillet, ensuring space between each piece. Work in batches if necessary. Sear for 3-4 minutes without moving until the skin releases easily and appears deeply golden.

Transfer the seared chicken to a 9"x13" baking dish, arranging the pieces skin-side up. Pour the reserved marinade and chicken broth around the chicken pieces. Bake for 20-25 minutes or until the internal temperature reaches 165°F and the juices run clear when pierced. The skin should be crispy and golden.

Remove from the oven and let rest for 5 minutes before serving. Spoon some pan juices over the chicken for an extra burst of flavor.