Preheat oven to 375 degrees Fahrenheit. On the stovetop, heat a large cast iron skillet or braiser over medium heat. Spray skillet with avocado oil or olive oil.

While the pan preheats, pat chicken thighs with an unbleached paper towels to remove excess moisture. Next, season chicken evenly with the kosher salt, ground black pepper, paprika, garlic powder, and the Herbs de Provence. Alternatively, you can opt for a tablespoon of chopped fresh herbs if you do not have dried Herbs de Provence. I like a mix of fresh thyme, rosemary, and sage here.

Once the chicken is seasoned, place chicken in the now heated skillet with the skin side down. Sear 2-3 minutes on each side over medium high heat. Once both sides are seared remove from heat immediately and place in the preheated oven.

Roast the seared chicken thighs for 30 minutes until golden brown with crisp skin and the pan juices run clear. A meat thermometer may also be used to check the internal temperature which should read 165 degrees Fahrenheit. This means the chicken is fully cooked.