1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder, ¼ teaspoon paprika
Sprinkle all sides of chicken with spice mixture. (You may have some extra)
Heat a cast iron skillet over medium heat. When skillet is hot, add oil.
1 tablespoon olive oil
Add chicken, skin side down and cook until nicely browned (5-8 minutes). Do not move or rotate chicken until browned.
Flip chicken over and place skillet in preheated 400°F oven for 15-20 minutes until chicken is cooked through.
Remove from oven and rest for 5 minutes uncovered. Resting helps the juices redistribute themselves back through the meat Serve hot. Garnish with freshly chopped parsley, if desired.
Notes
Be certain to pat your chicken thighs dry with a paper towel. This helps ensure the skin will crisp up nicely.
Use a cast iron skillet that's large enough for all of your chicken. You don't want the chicken packed tightly into the skillet or they will have difficulty browning and will take longer to cook.
Make certain oven is fully preheated to 400°F
Heat your cast iron skillet over medium to medium high heat. Once hot, add oil and then chicken.
Do not let your pan become smoking hot. If this happens, reduce heat and remove pan briefly from heat until smoking stops.
A very small amount of oil is added to the pan before adding the chicken to help prevent sticking and promote browning. As the chicken cooks, the fat from the chicken will render out into the pan.
Ensure your chicken is fully cooked by testing with a digital thermometer. The internal temperature needs to reach at least 165°F.
Leftover chicken should be stored in the refrigerator in an airtight container and used within 3-4 days. The skin loses its crispness after refrigeration.