Make Creole Seasoning (so much better than store bought)

• In a small bowl, mix together 4 tsp. onion powder, 4 tsp. garlic powder, 2 Tbsp. sweet paprika, 1 tsp. smoked paprika, 1 tsp. ground black pepper, 1½ tsp. table salt, 2 tsp. cayenne pepper, 1 Tbsp. dried thyme, 2 tsp. dried oregano, 2 tsp. dried basil, 1 bay leaf. Set aside

Make Adobo Seasoning (so much better than store bought)

• In a small bowl, mix together 1 Tbsp. paprika, regular not smoked, 2 tsp. ground black pepper, 1½ Tbsp. table salt, 1½ tsp. onion powder, 1½ tsp. ground cumin, 1½ tsp. dried oregano, 1 tsp. garlic powder, and 1 tsp. chili powder. Set aside.

Make Primary Seasoning Mix

• In a small bowl, mix together 1 Tbsp. onion powder, 1 Tbsp. garlic powder, 1½ tsp. dried thyme, 1½ tsp. dried parsley, 1½ tsp. paprika, regular not smoked, 1 Tbsp. Creole seasoning or make your own, 1½ tsp. adobo seasoning or make your own, 1 tsp. ground black pepper, and ½ tsp. table salt. Set aside.

For Prepping the Chicken Thighs

• Place 8 chicken thighs (bone in, skin-on) on a cutting board, and trim excess skin and fat.
• In a large 9"x13" pan, drizzle 4 Tbsp. extra virgin olive oil into pan. Add chicken thighs and coat with oil, flipping to cover all surfaces. Flip the thighs to skin side down and distribute seasoning liberally, making sure to use fingers to rub well. Flip thighs to skin side up, and repeat process. Make sure to lift skin and rub seasonings under skin and all over tops and sides of chicken thigh. * If it looks a little dry and seasoning is not easy to rub, you can add a little more olive oil.
• Cover with plastic wrap and refrigerate for up to an hour. If making thighs right away, you can simply rub them and leave out of the refrigerator for 10-15 minutes. This will allow them to be at room temperature when searing.

Prep Garlic & Fresh Thyme Sprigs

• Peel and quarter 6 cloves garlic, and rinse 8 sprigs fresh thyme. Set aside.

Cooking Chicken Thighs

• Preheat oven to 350 °F
• If chicken was prepped and, in the refrigerator, remove 30 min. prior to cooking. This will ensure chicken is cooked evenly.
• In a large cast iron skillet set to medium high heat, and 4 Tbsp. Avocado oil (ok to use olive oil if that is all you have) and heat until just shimmering, but not smoking. 1 Tbsp. dried thyme
• Transfer chicken thighs to skillet and arrange evenly skin side down. Allow to sear untouched for about 4-5 minutes. With long tongs, lift thigh to check for a deep golden-brown color and then flip and cook for about another 4-5 minutes. Before transferring into the oven, lower heat to medium low and place the thyme sprigs on each thigh and toss the sliced garlic into the skillet. Stir to evenly distribute and sauté garlic for a couple minutes. Turn off burner and add ½ cup low sodium chicken broth to pan.
• At this point, the thighs will not be cooked through and will need to finish cooking in the oven.
• When oven is preheated, using potholders, carefully transfer cast iron skillet to oven.
• Cook for about 20 min, or until an instant read thermometer inserted into the thickest portion registers at least 165 °F
• Remove skillet from oven, tent with foil and let rest 10 min.
• Spoon juices over thighs.

Serve Immediately and ENJOY!