Place the chicken thighs in a cast iron or oven-proof skillet. Wedge the garlic cloves and onion quarters between the thighs. Drizzle the ghee over over chicken, then sprinkle with the tarragon, thyme, salt, and pepper. Last, squeeze the juice from the lemon over the top over the chicken (use a strainer to catch any seeds).
Bake the chicken thighs until cooked through, about 30 minutes.
When the chicken is done, turn on the broiler and place the chicken under the broiler until the skin is crispy about 5
Serve with the roasted onion quarters and delicious roasted garlic. Enjoy!