Preheat and prep: Heat the oven to 425°F (220°C). Pat the chicken thighs very dry with paper towels. Dry skin is key for crispiness.

Season the chicken: Place thighs on a rimmed baking sheet or in a large baking dish. Drizzle with olive oil. Season both sides generously with salt, black pepper, Italian seasoning, and paprika. Arrange skin-side up with a little space between pieces.

Start the bake: Roast for 25–30 minutes, until the skin is beginning to brown and the fat has rendered. This first stage locks in moisture and builds that crispy exterior.

Make the garlic-Parmesan butter: While the chicken roasts, melt butter in a small saucepan over low heat. Stir in minced garlic and cook 30–60 seconds until fragrant (do not brown). Remove from heat and mix in grated Parmesan, lemon zest, a pinch of red pepper flakes if using, and half of the chopped parsley. The mixture will be thick and spoonable.

Coat the thighs: Remove the chicken from the oven. Spoon the garlic-Parmesan mixture evenly over the tops of the thighs, pressing gently so it adheres to the skin.

Finish baking: Return to the oven for another 10–15 minutes, until the chicken reaches an internal temperature of 175–185°F (80–85°C) and the Parmesan topping is golden and sizzling. If you want extra color, broil for 1–2 minutes at the end, watching closely.

Rest and garnish: Let the chicken rest 5 minutes. Sprinkle with remaining parsley and a light squeeze of lemon juice. Serve with lemon wedges.