Serves: 4. Per serving: Per serving: 411 calories, 29 g protein
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2 teaspoons garlic powder
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3⁄4 teaspoon smoked paprika
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2 pounds bone-in, skin-on chicken thighs (4 to 8, depending on size), patted dry
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Fine sea salt and freshly ground black pepper
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1 tablespoon avocado oil
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Preheat the oven to 425°F. Place a large cast-iron skillet in the oven as it preheats. In a small bowl, mix the garlic powder and paprika.
2. Season the chicken generously with salt and pepper. Rub all over with the garlic mixture. When the oven reaches temperature, carefully remove the skillet and place over medium heat. Swirl the oil in the skillet and add the chicken, skin side down. Cover with a splatter guard or loosely cover with foil and cook until the skin is golden brown and crisp and releases easily from the skillet, 6 to 8 minutes.
3. Flip the chicken thighs over, transfer the skillet back to the oven, and cook until the chicken is cooked through (an instant-read thermometer inserted into the thickest part, away from the bone, should read 165°F), 15 to 20 minutes. Serve hot.
