Preheat your oven to 425°F (220°C). Place the oven rack in the middle position. Checkpoint: Your oven should be fully heated before you begin cooking—about 15 minutes.

Pat 6 bone-in, skin-on chicken thighs completely dry using paper towels. This is crucial—moisture prevents the skin from crisping. The thighs should feel dry to the touch.

In a small bowl, combine 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary. Mix with a fork until evenly distributed.

Lay the chicken thighs on a clean cutting board. Sprinkle the spice mixture generously on both the skin side and the meat side of each thigh. Use your fingers to gently press the spices into the skin so they adhere. You should smell the herbs releasing their aroma.

Pour 3 tablespoons olive oil into a large, oven-safe skillet (10–12 inches wide, ideally cast iron or stainless steel). Heat over medium-high heat for 2–3 minutes. The oil should shimmer and move easily around the pan, and a tiny drop of water should sizzle immediately when it hits the oil.

Carefully lay the chicken thighs skin-side down in the hot skillet, starting from the side closest to you. You should hear a loud sizzle—this is the sound of proper searing. Do not move the thighs for the next 4–5 minutes. You're building golden-brown, crispy skin. Peek after 3 minutes—the skin should be turning light golden brown.

After 4–5 minutes, using tongs, flip each thigh so the skin side faces up. The skin should be deep golden brown and feel firm. Transfer the hot skillet directly into the preheated 425°F oven. Roast uncovered for 15 minutes.

Remove the skillet from the oven carefully (the handle will be very hot—use an oven mitt). The chicken should be partially cooked and smell fragrant. Scatter 8 ounces halved baby potatoes and 1 medium sliced yellow onion around the chicken. Pour 2 cups chicken broth and 1/2 cup white wine (or an extra 1/2 cup broth if not using wine) around the chicken and vegetables, not directly over the chicken skin. The liquid should come about halfway up the sides of the pan.

Return the skillet to the oven and roast uncovered for 12–15 minutes. The chicken is done when a meat thermometer inserted into the thickest part of the largest thigh (without touching bone) reads exactly 165°F (74°C). The potatoes should be fork-tender, and the thighs should look golden and cooked through.

Remove from the oven. Using a meat thermometer, double-check at least 2 thighs to confirm they've reached 165°F. Stir 2 tablespoons butter and 2 tablespoons fresh lemon juice into the pan sauce until the butter melts and the sauce is silky. It should smell bright and citrusy.

Sprinkle 1 tablespoon fresh chopped parsley and the zest of 1 lemon over the dish. Serve hot directly from the skillet or transfer to a serving platter.

Let rest for 5 minutes before serving so juices redistribute throughout the meat. The chicken should be juicy and tender, not dry.