Preheat the oven to 200°C (400°F) and lightly grease a large roasting dish or casserole with olive oil.

Pat the chicken thighs dry with a paper towel and season both sides generously with sea salt and freshly ground black pepper. Arrange them in a single layer in the prepared dish.

In a large bowl, whisk together the fresh lemon juice, olive oil, red wine vinegar, dried oregano, and garlic until well combined. Taste and adjust the seasoning if needed; the mixture should taste boldly lemony and well salted.

Broil the chicken thighs until they start to brown, turn, and broil the other side. 5-10 minutes per side.

Remove the roasting dish from the oven. Using tongs, remove each thigh, dip it in the oil mixture, turning to coat, and return it to the roasting dish. Repeat with all the thighs, then return the dish to the oven and broil both sides again.

Remove the dish and repeat the previous step of dipping the thighs. Reduce the heat to 180 °C, convection or top/bottom heat. Return the dish to the oven and bake for about 20–35 minutes, depending on the size of the thighs, until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). About halfway through cooking, turn the thighs to ensure even flavour and browning.

At this stage, pour the oil mixture into a pot and bring to a boil, reducing and thickening it slightly. Just before serving, stir the parsley into the oil mixture.

If the skin still needs a little colour and crispness, switch the oven to broil for the final 3–5 minutes, with the thighs skin-side up.

Transfer the thighs to a serving bowl or dice into bite-sized pieces if you prefer eating with chopsticks or just a fork (nice TV dinner!). Spoon the warm, lemony sauce over the top and serve with slices of baguette to mop it up.