Bone-in chicken thighs and drumsticks get seared skin-side down until deeply golden, then braised low and slow with a whole head's worth of garlic — some cloves left whole for sweetness, some sliced thin so they crisp at the edges. Smoked paprika and a hit of red pepper flakes bring warmth and a little smoke to the pan sauce, while chicken broth and a splash of apple cider vinegar deglaze all those browned bits into a bright, savory braising liquid. Fresh thyme and bay leaf simmer right along with the chicken, infusing the sauce as it reduces, and a final blast of high heat crisps the skin back up before serving. Finished with a scatter of fresh parsley, this is rustic, one-skillet cooking at its best — deeply flavorful, satisfying, and built entirely from real, whole-food ingredients. It's a natural fit for a Paleo table, no fuss required.
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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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