Preheat your oven to 425°F and pat the chicken thighs completely dry with paper towels. I cannot stress this enough—any moisture on the skin prevents crisping, so spend the extra 30 seconds here. This step makes the difference between soggy skin and that satisfying crunch when you bite through.
Combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a small bowl, then rub this mixture all over both sides of each thigh. I always do this directly over a cutting board so I don't waste any seasoning on the counter. The coating should look generous and slightly uneven—that's exactly what you want.
Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers, then carefully place each chicken thigh skin-side down. Let them sear undisturbed for 3-4 minutes until the skin releases easily and turns deep golden. This is where the magic starts—the Maillard reaction is happening right now, creating flavor you cannot replicate any other way.
Flip each thigh skin-side up and scatter the minced garlic cloves around the pan. Drizzle the fresh lemon juice and honey over the top of each thigh, then pour the chicken broth into the bottom of the skillet. The broth creates steam, which keeps the meat moist while the oven finishes the cooking.
Sprinkle the dried thyme evenly over everything, then transfer the entire skillet to the preheated oven. Bake uncovered for 25-30 minutes until the internal temperature at the thickest part of the thigh (without touching bone) reads 165°F on an instant-read thermometer. I learned this timing the hard way after slightly undercooking thighs in my first attempts—those extra minutes matter more than you'd think.
Remove from the oven and let the cozy baked chicken thighs summer rest directly in the skillet for 3 minutes before serving. This resting period allows the juices to redistribute, so when you cut into the meat, everything stays tender and moist instead of running onto the plate. Trust this step even though it feels like you should serve immediately.
