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Ingredients
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Chicken (1 piece)
Optional finishing (for serving)
Method
Chicken (1 piece)
Prepare and season
Pat the chicken piece dry with paper towels. Place it skin-side up on a plate. Rub the olive oil evenly over the chicken. In a small bowl combine the salt, black pepper, garlic powder, and paprika; sprinkle and rub the seasoning mixture over both sides of the chicken so it is evenly coated.
Rest
Let the seasoned chicken rest at room temperature for 10–15 minutes (this helps the flavors penetrate and ensures more even cooking). If you prefer, refrigerate up to 2 hours for a bit more flavor—bring back to room temperature for 15 minutes before cooking.
Pan-sear and finish in oven (recommended)
Preheat your oven to 400°F (200°C). Heat a small ovenproof skillet over medium-high heat until hot, then add 1 teaspoon of oil (from the measured olive oil) or a thin layer to coat the pan. Place the chicken skin-side down and sear without moving for 4–5 minutes, until the skin is golden-brown and releases easily. Flip the chicken so skin-side is up and transfer the skillet to the preheated oven. Bake 15–20 minutes, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Times vary by piece size; check temperature to ensure doneness.
Alternative: stovetop-only
If you don't have an ovenproof pan or oven, after searing both sides (4 minutes skin-side down, then 3 minutes skin-side up), reduce heat to low, cover the pan with a tight lid, and cook 12–18 minutes, turning once halfway, until the internal temperature reaches 165°F (74°C).
Rest before serving
Remove chicken from the skillet and let rest on a cutting board or plate for 5 minutes to allow juices to redistribute.