Preheat oven to 475.
In a large oven-safe skillet heat 1 tablespoon of olive oil.
Combine kosher salt, pepper, garlic salt, thyme, oregano and lemon zest with remaining tablespoon of olive oil. Rub onto chicken thighs.
Cook chicken skin side down for 4-6 minutes or until light golden brown.
Flip chicken over and add sliced lemon to pan. Roast in oven for 15-20 minutes.