Preheat your oven to 400 degrees F (200 degrees C). Pat the chicken completely dry with paper towels. Season both sides generously with salt and black pepper.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil shimmers, add chicken skin-side down. Sear undisturbed for 5 to 6 minutes until the skin is deep golden and crisp. Flip and sear for 2 more minutes. Transfer to a plate.

Lower heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add shallots and stir for 2 minutes until softened. Add minced garlic and cook for 1 more minute, stirring constantly.

Add lemon zest, lemon juice, white wine, Dijon mustard, rosemary, and thyme. Stir and scrape up any browned bits from the pan. Simmer for 2 minutes until the sauce begins to thicken and turns glossy.

Nestle the chicken back into the skillet skin-side up. Spoon sauce over each piece. Transfer to the oven and roast for 18 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees F.

Remove from the oven and let rest for 3 to 5 minutes. Garnish with fresh lemon slices and chopped herbs before serving.