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Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
Pat the chicken pieces dry with paper towels. In a small bowl, combine 1 tsp salt, 1/2 tsp black pepper, 1 tsp cumin, and 1 tsp oregano. Rub the spice mixture evenly over all sides of the chicken.
Heat 2 tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the chicken pieces skin-side down in a single layer — work in batches if needed to avoid crowding — and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the other side for 3 minutes, then transfer the chicken to a plate.
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