In a shallow dish stir together the cornmeal, lemon-pepper seasoning, and dried parsley. In another shallow dish, combine the lemon juice with 1 tablespoon of the olive oil.
Dip each chicken thigh into the lemon juice mixture; coat thighs evenly with the cornmeal mixture.
In a very large nonstick skillet heat 1 tablespoon remaining olive oil over medium heat. Add chicken thighs to the skillet. Cook for 12 to 15 minutes or until chicken is tender, evenly browned, and no longer pink; turning once. (Add more oil during cooking, if necessary).