optional: serve with cooked pasta, noodles, rice, steamed veggies or side of bread.
Preheat oven to 400° F.
Trim excess fat and/or skin around the chicken thighs. Pat dry the chicken thighs. Season all sides of chicken with salt and pepper. (optional) Season with sprinkle of paprika and ground cumin.
Heat a large oven-proof skillet over medium-high heat. Add butter to skillet and melt. When the butter completely melts add the chicken skin side down and sear the chicken. Cook until the chicken skin is brown and crisp, about 3 minutes.
Flip the chicken and cook the other side for about 2 minutes. Turn off heat and remove the chicken from the pan, then add garlic and Worcestershire to the skillet. Return the chicken to the pan, skin side up. Place the skillet in the oven and bake the chicken for about 25-30 minutes, or until the chicken thighs are cooked through.
After chicken is cooked, remove it from the skillet. Heat the skillet over medium heat, and then whisk in all of the ingredients for the lemon sauce (lemon zest, lemon juice, sugar, dijon mustard, salt, and cream). Add additional salt/pepper to taste.
Simmer the sauce for about 2 minutes, or until heated through. Return the chicken to the pan and let it soak up the sauce for about 2 minutes. Garnish with parsley, optional. Serve the chicken with the lemon sauce over rice, pasta or noodles.