Instructions

• Preheat the oven to 450°F (232°C).
• Place a cast-iron pan or an oven-safe skillet on the stovetop over medium heat to warm while you prepare the chicken.
• Pat the 6 chicken thighs (skin on) dry with paper towels.
• Put the chicken thighs in a large bowl and add 1 teaspoon of olive oil. Toss or rub so each thigh is lightly and evenly coated.
• In a small bowl, whisk together ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon smoked paprika.
• Add the seasoning mixture to the large bowl and toss the chicken until each thigh is evenly coated with the spices.
• When the pan is hot, carefully place the chicken thighs skin side down in the pan (use tongs and watch for splatter). Sear for 4–5 minutes without moving them so the skin browns.
• Flip the thighs and sear the other side for 4–5 minutes.
• Transfer the pan (or move the chicken to an oven-safe dish if your skillet is not oven-safe) to the preheated oven and roast for 15–20 minutes, until the chicken is cooked through (juices run clear and no pink remains near the bone, or an internal temperature of 165°F/74°C).
• Remove the chicken from the oven and let it rest for a few minutes before serving.