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Preheat the oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels, then season all over with the salt, pepper, and dried oregano.
Heat the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 6–7 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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