Preheat the oven to 450°F and line a baking sheet with foil and then top it with an oven-safe rack.

Mix up 1/2 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder.

Heat a cast-iron skillet over mid-high heat.

Get it good and hot and then place the seasoned chicken thighs, skin-side down, into the dry skillet.

Sear the chicken, without moving, for 5-6 minutes until the skin gets nice and crispy. Once the skin is crispy you'll be able to easily lift the chicken from the pan without sticking.

Remove the chicken from the skillet and place skin-side up on the oven-safe rack.

Roast chicken in the oven for 30 minutes or until the thickest part of the chicken reaches 165° (make sure you don't touch bone when checking the temp).

Using the same skillet, pour off all but 1 tablespoon of fat.

Add 1 teaspoon of freshly minced garlic to the skillet and cook for about 30 seconds over medium heat until the garlic starts to soften and smells great.

Add 1/4 cup white wine and scrape any browned bits off the bottom of the pan.

Allow the wine to reduce about 2 minutes and then add 1/4 cup chicken broth.

Stir to combine and cook another 2-3 minutes to reduce slightly.

Then add 2 tablespoons butter and melt into the sauce.

Add 2 teaspoons freshly chopped parsley and 1 teaspoon fresh thyme leaves and stir to combine.

Give it a taste and add salt and pepper as needed.

When the chicken is ready, place it back in the skillet and gently turn to coat with the sauce or you can spoon the sauce over the chicken when serving.

Enjoy!