Prepare the Chicken: Pat the chicken thighs thoroughly dry with kitchen paper. This step is crucial for achieving that lovely golden-brown sear. You'll notice the surface of the chicken becomes slightly tacky, ensuring better browning. Place them in a large bowl.

Mix the Marinade: In a small bowl, combine the minced garlic, fresh rosemary, fresh thyme, dried oregano, smoked paprika, black pepper, sea salt, olive oil, and apple cider vinegar (if using). Stir well until you have a fragrant, well-combined paste. The aroma will be wonderfully herbaceous and garlicky.

Marinate the Chicken: Pour the herb mixture over the chicken thighs. Use your hands to thoroughly coat each piece, ensuring every nook and cranny is covered. The chicken should look glossy and evenly seasoned. Cover the bowl and refrigerate for at least 30 minutes, or ideally 2-4 hours, to let those flavours really meld. For serious meal-preppers, you can even do this the night before!

Sear the Chicken: Heat a large, heavy-bottomed pan or cast-iron skillet over medium-high heat until it's shimmering. Add a tiny splash more olive oil if needed. Place the chicken thighs, smooth side down, into the hot pan in a single layer, ensuring not to overcrowd it (cook in batches if necessary). You should hear a satisfying sizzle as the chicken hits the pan. Sear for 5-7 minutes until deeply golden brown and a beautiful crust has formed.

Flip and Finish: Flip the chicken thighs over. Pour in the chicken stock around the chicken. Reduce the heat to medium-low, cover the pan, and let it simmer for another 15-20 minutes, or until the chicken is cooked through and tender. You'll see the chicken turn opaque throughout, and the internal temperature should reach 74°C (165°F) when checked with a meat thermometer. The liquid in the pan will have reduced slightly, creating a delicious pan sauce.

Rest and Serve: Once cooked, remove the chicken from the pan and let it rest on a cutting board for 5-10 minutes. This allows the juices to redistribute, resulting in incredibly succulent and tender chicken. Garnish with fresh chopped parsley and a squeeze of lemon juice if desired. The chicken will smell wonderfully aromatic and be beautifully moist and tender to the touch.