Preheat your oven to 400°F and pat the chicken thighs completely dry with paper towels—this is where crispiness begins. I used to skip this step until Daniel pointed out the difference, and now it's automatic. Moisture on skin prevents browning, so spending two minutes here saves regret later.

Combine the lemon zest, lemon juice, olive oil, minced garlic, rosemary, thyme, salt, and pepper in a small bowl. Stir until the herbs and garlic are evenly distributed through the oil. This mixture is your flavor foundation for the entire cozy baked lemon herb chicken summer experience.

Place the chicken thighs skin-side up in a large oven-safe skillet or baking dish, then rub the lemon-herb mixture all over each thigh, under the skin when possible. I'll admit I felt nervous lifting the skin the first time—it's tougher than it looks, and pushing that herby oil underneath creates pockets of flavor that don't wash off during cooking.

Scatter the quartered baby potatoes around the chicken, then pour the chicken broth into the bottom of the pan (not over the chicken). Roast uncovered at 400°F for 30-35 minutes, until the chicken skin is golden and an instant-read thermometer registers 165°F at the thickest part of the thigh without touching bone.

Remove the skillet from the oven and dot the butter over the chicken thighs, then drizzle the honey across the top of each piece. Return to the oven for 2-3 minutes just until the butter melts and the honey slightly caramelizes—this final step is what transforms good into heartwarming lemon herb baked perfection.

Let the cozy baked lemon herb chicken summer rest in the pan for 5 minutes before serving, which allows the juices to redistribute and keeps the meat tender. The potatoes should be fork-tender and glazed with pan juices by now.