Rinse the chicken thighs and pat them dry with paper towels.

In a small bowl, mix olive oil, minced garlic, paprika, dried oregano, salt, and black pepper.

Rub this mixture evenly over the chicken thighs.

Note: Ensuring the chicken is dry before applying the rub helps the seasonings adhere better and promotes a crispier finish.

Heat a skillet over medium-high heat and add the chicken thighs skin-side down.

Cook until the skin is golden and crispy, about 7-8 minutes per side.

Remove the chicken and set aside.

Warning: Keep an eye on the heat as the garlic in the seasoning can burn quickly if the pan is too hot.

Preheat your oven to 375°F (190°C).

Pour chicken broth into the skillet and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Place the chicken thighs back in the skillet.

Transfer the skillet to the oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Note: Deglazing the pan not only cleans it but also incorporates those rich, caramelized flavors into the sauce.