• chicken thighs and/or breasts with skin and bones
  • salt, pepper, Bologna herbal salt
  • fresh thyme sprigs
  • 1 tablespoon olive oil


  • Preheat oven to 425.
  • Season chicken on both sides.
  • Heat oil in a cast iron skillet over high heat.
  • Put thyme sprigs and chicken, skin side down, in skillet and cook for about 2 minutes.
  • Reduce heat to medium high and continue cooking for about 12 minutes.
  • Put the skillet in the oven and cook for about 13 minutes.
  • Flip chicken and continue cooking for about 5 minutes until skin is crispy.
  • Transfer to plate and let sit for about 5 minutes.

I found this Bon Appétit recipe via Epicurious. I use a lower oven temp with the same amount of time (way less smoke and the meat is cooked just as thoroughly).