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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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