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Pat the chicken pieces thoroughly dry with paper towels, then season all over with the salt and black pepper.
Heat the garlic-infused olive oil in a large 12-inch Dutch oven or deep oven-safe skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer to a plate.
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