2 sprigsfresh thymethis is optional but it adds a lovely aroma and looks great
Instructions
Preheat oven to 400 degrees
Pat the chicken thighs dry on both sides with a paper towel. This will help prevent splatters in the pan. Season both sides of the chicken thighs with salt, pepper, and paprika
Heat cast iron skillet over med-high for a few minutes on the stove. ( You want to the skillet to be thoroughly hot but not screaming hot, when you start adding your chicken)
Add 2-3 tablespoons of oil to the skillet. (Enough oil to just coat the surface of the pan. The oil should roll in the pan)
Add seasoned chicken thighs, skin side down, cook for aprox. 3-4 minutes. until golden brown.
With a tongs, flip the chicken thighs so the skin side is now up and move the entire pan to the oven. TECHNIQUE TIP: The chicken is ready to be turned over once it releases itself from the pan and can easily be lifted from the surface.
Cook thighs in the 400 degree oven for aprox. 15-20 mins ( depending on the size of you thighs) or until they reach and internal temperature of 165 degrees.
Remove and allow to rest for 5 -7 minutes before serving.
Video
Notes
Chicken should reach and internal temperature of 165 degrees.
Cook time may vary slightly based on how big your chicken thighs are.
If you don't have a cast iron pan, a cast iron enamel pan e.g. (Le Creueset) or a heavy bottom stainless steel pas will work.