Preheat oven to 425 degrees F.
Season both sides of chicken thighs with salt and pepper.
Coat a large UNHEATED oven-proof pan with olive oil spray and 2 teaspoons olive oil.
Place chicken in pan, skin-side down. On medium setting, cook chicken for about 10 minutes or until skin is evenly browned and chicken is cooked about half-way through. While cooking, pour off excess fat, leaving only a thin coating in pan.
Tuck 1/2 of the lemon slices under and in between thighs and arrange the remaining 1/2 on top.
Place pan in oven; roast for about 10 minutes or until chicken is cooked through, (or is 180 degrees F), skin is crisped and lemons are caramelized. (Some lemon slices may just be softened, which is fine.)
Arrange chicken thighs skin-side up on a serving platter, leaving lemon slices in pan. Cover to keep warm.
Heat pan over medium setting. Add oregano, thyme and garlic to pan, sautéing for 1 minute or until fragrant.
Stir in pomegranate juice; continue cooking over medium heat until juices are reduced by half.
Stir in chicken broth; cooking until pan juices are slightly thickened, 2 to 3 minutes. Remove oregano and thyme sprigs.
Drizzle chicken thighs with pan juices. Garnish with caramelized lemon slices, fresh oregano and thyme sprigs, chopped parsley and pistachios.