Rub salt and pepper on the chicken thighs.
Melt enough butter to cover the bottom of a frying pan. Cook the chicken, skin side down, until browned. Flip to brown the opposite side. Transfer the chicken to a plate.
Add more butter to the pan. Saute the garlic until fragrant. Sprinkle in the brown sugar, honey, oregano, thyme and basil. Stir.
Put the chicken back in the pan.
Cover the pan tightly. Set the heat to the low. Cook for 20 minutes or until the chicken is cooked through.
Sprinkle the chicken with parsley before serving.