Preheat and Prepare: First things first, preheat your oven to 200°C (180°C fan). Take the chicken thighs out of the fridge and pat them thoroughly dry with paper towels. This is a critical step for getting that super crispy skin, so don't skip it! Season both sides generously with the salt, pepper, and paprika.

Make the Garlic Butter: In a small mixing bowl, combine the softened unsalted butter, minced garlic, chopped thyme, and chopped parsley. Mix everything together with a fork until it's well combined into a fragrant, savoury butter.

Butter the Chicken: Now for the fun part. Gently lift the skin on each chicken thigh, creating a small pocket. I find that using my fingers is the easiest way to do this. Spoon or push about a teaspoon of the garlic butter mixture under the skin of each thigh. Rub the remaining butter all over the outside of the skin.

Sear for Colour and Crispiness: Heat the olive oil in a large, oven-safe skillet or frying pan over a medium-high heat. Place the chicken thighs skin-side down in the hot pan. Let them sear, without moving them, for 4-5 minutes until the skin is a beautiful golden brown. This initial sear is what locks in the juices and starts the crisping process.

Deglaze the Pan (Optional): Flip the chicken thighs over. If you're using white wine or chicken stock, pour it into the pan now. It will bubble up and lift all those delicious brown bits from the bottom of the pan – this is pure flavour! Let it simmer for about a minute.

Roast in the Oven: Transfer the entire skillet to the preheated oven. Roast for 25-30 minutes. The chicken is cooked when the juices run clear and an internal thermometer inserted into the thickest part reads at least 74°C, as recommended by the Food Standards Agency. The skin should be deeply golden and crisp.

Baste and Rest: About halfway through roasting, I like to pull the pan out and spoon some of the garlic butter pan juices over the chicken. This little step adds an extra layer of flavour. Once cooked, remove the pan from the oven and let the chicken rest in the skillet for 5-10 minutes before serving. This allows the juices to redistribute, ensuring every bite is succulent.

Serve: Serve the chicken thighs hot, spooning any of the remaining garlic butter sauce from the pan over the top. Garnish with a few fresh thyme sprigs if you like.