I don't have much experience cooking chicken thighs but it is one of my favorite cuts because it's so juicy. I'm just going to try to season it and cook it in my carbon steel skillet. First, I brine the chicken in a saltwater bath. The next day I took it out of the fridge about 30 minutes before cooking so it can get closer to the room temperature and the meat could cook more evenly. For the seasoning, I combined a tablespoon of salt, pepper, onion powder, paprika, garlic powder, and two tablespoons of Tony's Cajun seasoning I added the seasoning to each piece and didn't know how much to add so I just did it until it was completely covered. Then, I heated up a skillet with some vegetable oil, put in the meat skin side down first and cooked it for three minutes before flipping. I added some thyme and rosemary since I had some I needed to get rid of and that can't hurt it. Right?
After three minutes, I popped it in the oven at 400° Fahrenheit for 20 minutes. I was really happy with how it looked when I pulled it out. Also, don't let my roommate know that I had the stove on for the full 20 minutes. I found out after placing the pan on it and it continued to cook. So skin-wise it wasn't crispy enough. Next time I'll need to remember to sear the skin longer. Juicy-wise it was on point. Taste-wise it was a little salty so I need to ease it on the seasoning. A few tweaks next time and this should be good to go.