Preheat the oven to 450 degrees. Heat a medium cast iron or oven-safe skillet over med/high heat and season the chicken generously on both sides with kosher salt and pepper.
Add the oil to the skillet and carefully lay the chicken thighs in the pan, skin-side down. Cook for 6-8 minutes until skin is golden brown and crispy.
Remove the chicken from the skillet and place on a plate. Add the smashed garlic cloves, herbs, lemon slices, white wine, and chicken stock to the skillet and bring to a boil.
Arrange the chicken in the pan, skin side up and place the skillet in the oven. Roast the chicken until cooked. Take the pan out of the oven, remove the chicken to a plate and tent with foil.
Place the pan on the stove over medium/high heat and add the cream to the sauce. Serve the chicken with the sauce and garnish with the lemon slices and herbs.