In a mixing bowl, combine olive oil, soy sauce, honey, minced garlic, lemon juice, and chopped fresh herbs. Whisk everything together to create a fragrant marinade, then add the bone-in chicken thighs, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour; for maximum flavor, marinate overnight.

Preheat your oven to 425°F (220°C) to ensure a beautifully crispy skin. Once preheated, line a baking sheet with foil or parchment paper for easy cleanup.

If you have a wire rack, place it on top of your lined baking sheet to promote even cooking and crispiness.

Carefully remove the chicken thighs from the marinade, letting excess liquid drip off. Place them skin-side up on the wire rack with space in between. Pour any leftover marinade over the chicken.

Slide the baking sheet into the oven and roast the chicken thighs for 30 to 35 minutes. Check for a rich golden-brown color on the skin and ensure the internal temperature reaches 165°F (74°C).

Once done, remove the chicken from the oven and let them rest for 5 minutes. Garnish with additional fresh herbs and drizzle any remaining pan juices over the thighs before serving.