Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs)
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp avocado oil

Instructions:

  1. Pat the chicken thighs aggressively dry with paper towels. In a small bowl, combine salt, pepper, and garlic powder. Season both sides of the chicken liberally, ensuring the skin is evenly coated.
  2. Preheat the cast iron skillet over medium-high heat until the oil shimmers and just begins to wisp smoke.
  3. Place thighs skin-side down. Press them down slightly for 10 seconds to ensure full contact. Sear undisturbed for 7–9 minutes until the skin is mahogany-colored and releases easily from the pan.
  4. Preheat oven to 400°F (200°C). Flip the chicken thighs over and transfer the entire skillet into the oven. Roast for 12–15 minutes until the thickest part of the thigh reaches 165°F (74°C).
  5. Transfer the chicken to a plate and let it rest for 5 minutes to allow internal juices to redistribute.