In a large bowl, whisk together the juice of one lemon, minced garlic, olive oil, fresh thyme leaves, honey, and sweet paprika until combined; season with salt and pepper to taste.
Add the chicken thighs to the bowl and toss thoroughly so each piece is evenly coated with the marinade; let sit at room temperature for at least 30 minutes or cover and refrigerate for a few hours or overnight for best flavor.
Preheat the oven to 400°F (200°C).
Arrange the marinated chicken thighs skin-side up in a 9×13-inch casserole dish, leaving space between pieces so they are not overcrowded; tuck lemon slices (from the second lemon) among the thighs.
Bake in the preheated oven for 35–40 minutes, until the chicken is cooked through and the skin is crispy and the internal temperature reaches 165°F (74°C).
Optional: for extra-crispy skin, broil on high for 2–3 minutes at the end of cooking, watching closely to prevent burning.
Remove from the oven and let the chicken rest for a few minutes, then garnish with chopped fresh parsley and serve.
