Pat chicken thighs thoroughly dry with paper towels. This is crucial for achieving crispy skin. Season generously on all sides with kosher salt and freshly ground black pepper.

Prepare the lemon herb butter: In a small bowl, combine softened butter, minced garlic, lemon juice, chopped parsley, chives, and red pepper flakes (if using). Mix until well incorporated. Set aside.

Preheat your oven to 400°F (200°C).

Heat olive oil in a large, oven safe skillet (cast iron is ideal) over medium high heat until shimmering.

Carefully place chicken thighs, skin side down, into the hot skillet. Sear for 5-7 minutes, undisturbed, until the skin is deeply golden brown and crispy. You should hear a vigorous sizzle.

Flip the chicken thighs. Add the halved lemon (cut side down), thyme, and rosemary sprigs to the skillet around the chicken.

Reduce heat to medium. Begin the butter basting process: Add 2 tablespoons of the prepared lemon herb butter to the skillet. As the butter melts, use a spoon to continuously ladle the melted butter and pan drippings over the chicken thighs. This technique, known as 'arroser', ensures even cooking, keeps the chicken moist, and builds incredible flavor. Continue this constant spooning for 3-5 minutes, allowing the fat to regulate the surface temperature and prevent the skin from burning.

Transfer the skillet to the preheated oven. Roast for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) in the thickest part, avoiding the bone.

Remove the skillet from the oven. Carefully remove the chicken thighs and the lemon halves to a plate or cutting board, tent loosely with foil, and let rest for 5-10 minutes.

Return the skillet to the stovetop over medium heat. Discard the herb sprigs and lemon halves. Carefully pour off most of the excess fat, leaving about 1 tablespoon in the skillet.

Deglaze the pan: Add the white wine to the skillet and scrape up any browned bits (fond) from the bottom with a wooden spoon. Let the wine simmer and reduce by half, about 1-2 minutes.

Add the chicken broth to the skillet. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens into a light pan jus. Taste and adjust seasoning with salt and pepper if needed. Stir in the remaining 2 tablespoons of lemon herb butter until melted and emulsified, enriching the jus.

Serve the rested chicken thighs drizzled generously with the warm pan jus. The lemon and herbs will have infused beautifully into the chicken and the sauce.