Preheat the oven to 400°F (200°C).
Rub both sides of each chicken thigh with the cut side of the garlic halves, then season both sides with salt and freshly ground black pepper; reserve the garlic halves.
Heat 1 Tbsp vegetable oil in a 12-inch oven-safe skillet over medium-high heat until hot.
Add the chicken thighs skin-side down and cook until the bottoms are golden brown, about 8 minutes, draining rendered fat from the pan once about halfway through; flip as needed. (Use a splatter screen if desired.)
Transfer the browned chicken to a plate and pour off most of the oil from the pan, leaving about 1 teaspoon to coat the pan.
Thinly slice half of one lemon and place the reserved garlic halves and lemon slices in the skillet, distributing them evenly.
Return the chicken to the skillet, arranging it on top of the lemon and garlic, and sprinkle with 1 Tbsp chopped fresh poultry herbs.
Bake in the preheated oven until the chicken reaches 170°F (77°C) in the center on an instant-read thermometer, about 18–20 minutes.
Slice the cooked garlic halves if desired, garnish the chicken with additional fresh herbs, and serve with remaining lemons cut into wedges for squeezing.
