Step 1

Heat oven to 425 degrees.

Step 2

Pat the chicken thighs dry with paper towel.  In a small bowl, combine the salt, garlic powder, and pepper, then sprinkle over the meat on both sides.

Step 3

In a cast-iron skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat until hot.  Place chicken thighs into the pan, skin side down and cover with a splatterguard.  Cook without moving for 7-9 minutes so that the fat can render and the skin can get nice and crispy.

Step 4

Once the chicken releases from the pan and has a nicely browned crust on the skin, flip the chicken pieces over using tongs.  Transfer the skillet with the chicken to the oven and roast for 18-20 minutes until cooked through and the internal temperature of the chicken reaches 165 degrees F when tested with an instant read meat thermometer.