In a medium bowl or container, combine 2 cups water, 1 tablespoon kosher salt, 1 teaspoon sugar, crushed garlic clove, thyme sprig and peppercorns. Stir until salt dissolves.

Submerge the single bone-in leg and thigh in the brine. Cover and refrigerate for 30 minutes to 1 hour (30 minutes if short on time, up to 2 hours for slightly deeper seasoning). Remove chicken from brine and pat thoroughly dry with paper towels.

Seasoning & Basting

Preheat oven to 425°F (220°C). Position an oven rack in the center. If using a skillet, have a high-heat ovenproof skillet ready (cast iron preferred).

In a small bowl, mix together 1 teaspoon olive oil and 1 teaspoon softened butter. Add 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon lemon zest. Stir to form a paste.

Rub the spice-butter paste evenly under and over the skin of the leg and thigh, working to get some seasoning between skin and meat where possible. Let sit at room temperature for 10 minutes while the oven finishes preheating.

Heat the ovenproof skillet over medium-high heat until hot (about 2 minutes). Place the chicken skin-side down and sear without moving for 4–5 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the other side for 1 minute.

Transfer the skillet to the preheated oven (or place chicken on a rimmed baking sheet if not using a skillet). Roast for 18–22 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). If you prefer crisper skin, switch to broil for the final 1–2 minutes watching carefully to avoid burning.

Finish & Garnish

Remove the chicken from the oven and transfer to a plate. Tent loosely with foil and rest for 5–7 minutes to allow juices to redistribute.

While resting, mix 1/2 tablespoon fresh lemon juice with 1 tablespoon chopped parsley and optional 1/4 teaspoon chili flake. Spoon or brush this over the rested chicken for a bright finishing note.

Plate the single leg & thigh on a warmed plate. Spoon any accumulated pan juices over the top, sprinkle additional parsley if desired, and serve immediately.