Instructions

• Pat the 5–6 chicken thighs dry with paper towels. In a small bowl whisk together 1 teaspoon salt and 1/2 teaspoon each garlic powder, onion powder, Italian seasoning, smoked paprika, and black pepper. Season both sides of the chicken with the spice mix.
• Heat 1 teaspoon avocado oil in a large heavy-duty cast iron skillet over medium-high heat until the oil is shimmering.
• Arrange the chicken thighs in the skillet skin-side down in a single layer without overcrowding (work in batches if needed). Sear undisturbed for 5 minutes.
• Reduce the heat to medium and continue cooking the thighs skin-side down, undisturbed, for 20 minutes or until the skin is golden brown and crispy.
• Flip the thighs and cook the other side for 10 minutes or until an instant-read thermometer inserted into the thickest part (not touching bone) reads 170°F.
• Remove the thighs from the skillet and let rest a few minutes before serving.