Add all ingredients (minus chicken and parsley) to a large mixing bowl. Mix well to combine.
Add chicken thighs to the bowl, submerging them into the marinade. Cover and place inside the refrigerator for two hours up to overnight.
When done, preheat the oven to 350 degrees F. Gently spray the bottom of a 9x13 baking dish with non-stick cooking spray. Remove chicken thighs from the bowl using a pair of tongs, allowing the excess juice to dip off. Arrange chicken thighs in the baking dish side by side.
Use a spoon to generously pour marinade over the top of the chicken thighs (enough to cover the tops of the thighs and bottom of the dish).
Bake chicken for 40-45 minutes.
When done, garnish with chopped parsley and additional lemon if desired. Serve with white rice or a side dish of your choice.
Notes
Pat the thighs dry with a paper towel to get a crisper exterior before submerging in the marinade.
The internal temperature should reach 165 degrees F after cooking. Let the chicken rest for a few minutes after taking it out of the oven. I will help it stay moist.
They can be stored in an airtight container and refrigerated.