Preheat the oven to 400°F (200°C).
In a large oven-safe skillet, heat the olive oil over medium heat.
Season the chicken thighs with salt, pepper, and oregano, then add them to the skillet.
Sear the chicken for about 5 minutes on each side until browned.
Remove the chicken from the skillet and set aside.
Add the minced garlic to the skillet and sauté for 30 seconds.
Pour in the lemon juice and broth, scraping the bottom of the pan to deglaze.
Stir in the cherry tomatoes and return the chicken to the skillet.
Sprinkle lemon zest over the top, then transfer the skillet to the oven.
Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
Remove from the oven and let rest for 5 minutes.
Garnish with fresh parsley and serve directly from the skillet.
