Golden, crisp-skinned chicken thighs and drumsticks are seared in olive oil until deeply browned, then nestled into a skillet full of softened onions, garlic, and blistered cherry tomatoes for a one-pan dinner that's as rustic as it is satisfying. A splash of chicken broth deglazes the pan into a light, savory sauce, and fresh thyme keeps every bite fragrant and bright. The chicken finishes cooking low and slow right in the skillet, staying juicy while the sauce reduces down to something you'll want to spoon over every piece. A scatter of fresh parsley at the end adds color and a clean, herby lift. Built around olive oil, garlic, and vegetables the way this style of cooking always has been, it's a genuinely great fit for a Mediterranean-style table. Simple, hearty, and full of flavor, this is the kind of skillet dinner you'll want on repeat.
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Pat the chicken thighs and drumsticks completely dry with paper towels. Season all over with the salt, black pepper, and smoked paprika.
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer and sear undisturbed for 6–7 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 4 minutes, until lightly browned. Transfer the chicken to a plate and set aside.
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