Preheat your oven to 425°F and position a rack in the upper third. Line a large baking sheet with parchment paper for easy cleanup. This temperature creates the crispy exterior you're after while ensuring the interior stays juicy throughout cooking.

Pat all 8 chicken thighs dry with paper towels, removing any excess moisture from the surface. Arrange them skin-side up on your prepared baking sheet in a single layer without crowding. Proper spacing allows air circulation that helps skin crisp evenly.

In a small bowl, combine garlic powder, paprika, onion powder, black pepper, salt, dried thyme, and rosemary. Drizzle each thigh with olive oil, then rub the spice mixture generously over skin, coating both sides thoroughly. Bake for 20 minutes until the skin begins turning golden brown around the edges.

Remove the pan from the oven and pour chicken broth around the thighs—not directly on them. Dot each thigh with small butter pieces and scatter minced garlic around the pan. Return to the oven and bake for 12-15 minutes until skin turns deep golden and internal temperature reaches 165°F at the thickest point.

Let baked chicken thighs rest for 5 minutes before serving, allowing juices to redistribute throughout the meat. Squeeze fresh lemon juice over everything and garnish with chopped fresh parsley for brightness and color. Serve immediately while skin is still crispy and meat is steaming hot.