Step 1: Pat chicken thighs very dry with paper towels. This is crucial for crispy skin. Season generously on all sides with salt, pepper, garlic powder, and paprika.
Step 2: Place the seasoned chicken thighs, skin-side down, in a cold, heavy-bottomed oven-safe skillet (cast iron or stainless steel recommended) without adding any oil. Ensure thighs are not overcrowded.
Step 3: Turn the heat to medium-low. Allow the chicken to cook, undisturbed, for 15-20 minutes on the skin side. This slow rendering of fat creates incredibly crispy skin. You will see the fat collect in the pan and the skin turn deeply golden. Adjust heat down slightly if browning too fast.
Step 4: Carefully flip the chicken thighs. Add butter, sliced garlic, and fresh rosemary and thyme sprigs to the skillet. Let the butter melt and the aromatics infuse for about 1-2 minutes.
Step 5: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for another 10-15 minutes, or until an internal temperature of 175°F (80°C) is reached in the thickest part of the thigh, avoiding the bone.
Step 6: Remove the skillet from the oven. Transfer chicken thighs to a cutting board and let them rest for 5-10 minutes before serving. This allows the juices to redistribute for maximum tenderness.