This one-pan chicken is deeply savory, built on a mountain of golden garlic cloves and a bright, vinegar-kissed pan sauce that soaks into every bite. The chicken sears skin-side down until deeply golden, then braises low and slow in olive oil, chicken broth, and smoked paprika until it's fall-apart tender and the sauce reduces into something you'll want to spoon over everything. Fresh thyme, bay leaf, and a scatter of parsley keep the flavors clean and herby rather than heavy, and the olive-oil base gives the whole dish that rustic, sun-warmed feel of coastal Spanish cooking. It's a satisfying, whole-ingredient dinner that leans on good olive oil, garlic, and herbs instead of anything processed, making it a natural fit for a Mediterranean-style table. Serve it straight from the skillet with crusty bread or rice to catch the sauce, and you've got a simple, produce-and-protein-forward meal worth putting in regular rotation.
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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 olive oil in a large oven-safe 12-inch skillet or braiser 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 and releases easily from the pan. Flip and sear the second side for 3–4 minutes, until golden. Transfer the chicken to a plate and set aside.
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