In a small bowl combine 3 tbs coarsely ground black pepper, 1.5 tbs kosher salt, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp cracked red pepper flakes. Stir to blend evenly.

Season the chicken

Rub the chicken thighs lightly with 3 tbs olive oil so the spice mix adheres. Evenly coat both sides of each thigh with the pepper-spice mixture, pressing gently so the cracked pepper sticks to the skin and exposed meat. Let stand 15 minutes at room temperature (or refrigerate up to 2 hours for deeper flavor).

Sear the chicken

Heat a large oven-safe skillet (cast iron preferred) over medium-high heat until hot, about 3 minutes. Add 1 tbs olive oil to the pan and swirl. Place chicken thighs skin-side down, working in batches if needed to avoid crowding. Press each thigh flat for 10 seconds to maximize skin contact. Sear without moving 5–7 minutes until skin is deeply browned and the pepper crust is crisp. Flip and sear the other side 2 minutes.

Finish in oven

Preheat the oven to 375°F (190°C). After searing all thighs, return any earlier-seared pieces to the skillet skin-side up. Add 0.5 cup water or low-sodium chicken stock around (not over) the chicken to keep pan juices from burning and to create a bit of steam — this helps cook through without drying. Dot 2 tbs unsalted butter over the thighs. Transfer the skillet to the oven and roast 12–18 minutes, until an instant-read thermometer inserted into the thickest part (not touching bone) registers 165°F (74°C).

Rest and finish

Remove skillet from oven and transfer chicken to a cutting board. Spoon pan juices back over the thighs and let rest 5 minutes. Add 1 tbs fresh lemon juice to the pan juices and stir to combine with melted butter. Taste and adjust salt if needed. Sprinkle 2 tbs chopped fresh parsley over the chicken before serving.

Serve

Serve the Peppered Hard Chicken hot with pan jus spooned over. Pair with roasted vegetables, mashed potatoes, or a crisp salad.