Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Sear the chicken thighs skin-side down for about 6.5 minutes until golden brown. Flip and sear the other side for another 4.5 minutes.
Remove the chicken from the skillet and set aside. In the same skillet, reduce heat to medium and add the butter, scraping up browned bits. Add the shallot and sauté for about 2.5 minutes until softened. Stir in garlic, lemon zest, and sage, cooking for another minute.
Pour in lemon juice and bring to a simmer. Return chicken thighs skin-side up, spoon sauce over them, cover with a lid, and cook for about 17.5 minutes until the internal temperature reaches 75.0°C.
Remove the lid and let the chicken cook for an additional 5 minutes to crisp the skin. Taste sauce and adjust seasoning if needed.
Garnish with fresh parsley and serve with lemon butter sauce drizzled on top.
Notes
Perfect served with roasted vegetables or a salad.