Pat the chicken thighs dry with paper towels, then season with salt, pepper, and half of the oregano.

Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5–7 minutes until golden brown.

Flip the chicken and sear for an additional 3–4 minutes, then remove from the skillet.

In the same skillet, sauté the onion until softened, then add garlic and cook until fragrant.

Deglaze the pan with wine or broth, scraping up browned bits, then add broth, remaining oregano, and other sauce ingredients.

Return the chicken to the skillet, nestle it in the sauce, and layer lemon slices on top.

Simmer until the chicken is cooked through, about 20 minutes, then uncover to reduce the sauce for the last 5 minutes.

Serve hot, garnished with freshly chopped parsley.