1. Preheat oven to 425°F (220°C).

2. Pat 4 bone-in, skin-on chicken thighs (or breasts—thighs are more forgiving) dry with paper towels and season generously with salt and pepper (about ¾–1 tsp salt per pound). Optionally add 1 tsp garlic powder and 1 tsp smoked paprika.

3. Heat an oven-safe skillet (cast iron is ideal) over medium-high heat with 1–2 tbsp neutral oil until shimmering.

4. Place chicken skin-side down and sear without moving 5–7 minutes until skin is deep golden-brown and releases easily. Reduce heat if it’s browning too fast.

5. Flip the pieces so skin-side up. Add 2–3 smashed garlic cloves and a few sprigs of thyme/rosemary and 2 tbsp butter (optional) to the pan.

6. Transfer skillet to preheated oven and roast:

7. Thighs: 15–20 minutes (until internal temp 175°F/79°C for fall-off-the-bone tenderness; 165°F/74°C is safe but firmer).

8. Boneless breasts: 12–16 minutes (until 160–165°F/71–74°C; remove at 160°F and rest to reach 165°F).

9. Use an instant-read thermometer at the thickest part.

10. Rest chicken 5–10 minutes in the skillet or on a plate (carryover cooking finishes the job and keeps juices). Spoon pan juices over chicken before serving.

Quick tips:

Brine briefer (30 min in 4% salt water) for extra juiciness.

Don’t overcrowd the pan; sear in batches if needed.

High oven heat and sear-first method lock in juices and crisp skin.

For sauce, after removing chicken, deglaze skillet on stovetop with ½ cup chicken stock or white wine, scrape browned bits, simmer 1–2 minutes, swirl in 1 tbsp butter, then pour over chicken.