4 bone-in, skin-on chicken thighs
You can add a dry rub* to the thighs but no marinade.
Preheat oven to 350°F.
Place a large cast iron pan on the stovetop. Add a very small amount of cooking oil, just enough to coat the bottom of the pan. (Use an oil with a high smoke point like canola, sunflower, avocado or peanut).
If desired, dry rub the thighs, then place the thighs skin-side down in the cast iron pan. Turn the heat on to medium and cook until the skin is crisp (3 to 5 minutes), then transfer the whole pan to the oven.
Bake in the oven at 350°F, until the internal temperature reaches 165 to 170°F.
*Example dry rub: 1 teaspoon garlic powder, ½ teaspoon paprika, ¼ teaspoon dried oregano.
Combine in a bowl, then use your hands to rub the dry rub all over the chicken thighs, making sure they’re completely coated.