An AIP, Paleo, low-carb entrée that will please the whole family. Crispy chicken skin, does it get any better than that?
Rinse chicken thighs under cold water. Pat dry with paper towel. Set on plate.
Sprinkle with seasoning and olive oil. Rub spices on all sides of the chicken.
Heat a cast iron pan over medium-high heat with 1 tablespoon of olive oil in pan.
When the pan is hot and oil is shimmering, lay the chicken in pan, skin side down. Cook for 7 minutes or so. Turn over when the skin is very brown and crispy. Cook on the other side for 6-8 minutes or until internal temperature reaches 165°.