Mediterranean chicken thighs…marinated the chicken thighs with juice of one lemon, zest as well, some chopped fresh flat leaf parsley, minced garlic and Greek seasoning. 
Sauteed with the juices until somewhat reduced, then I added a couple of pats of unsalted butter.
Sauté until chicken is cook through.
These thighs were light, juicy, fresh, and tasted like summer. Really enjoyed them as is, didn’t need any other sauce. You can serve them with rice or noodles. I had them with a salad with and a sprinkle of feta cheese with balsamic vinegar. Yummy.
Blessings.
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