Pat the chicken thighs dry thoroughly with paper towels to remove excess moisture, ensuring the skin becomes crispy during cooking. Season generously with salt and pepper, then let sit for about 10 minutes to enhance flavor and dry out the skin further.
In a small bowl, mix the grated parmesan, minced garlic, and paprika if using. This flavorful mixture will form the crispy crust that layers over the skin.
Heat a cast-iron skillet over medium heat until the oil shimmers gently—this indicates it's hot enough to sear. Add the neutral oil and wait until it’s just about to smoke.
Place the chicken thighs skin-side down in the hot skillet, pressing gently to ensure contact and even searing. Cook for about 8-10 minutes, until the skin turns a deep golden brown and becomes crispy. Resist the urge to move them too much; let the skin form a crust.
Flip the chicken carefully using tongs, then reduce the heat slightly. Cook for another 8-10 minutes, flipping occasionally if needed, until the internal temperature reaches 75°C/165°F and the juices run clear.
During the last few minutes of cooking, spoon or brush the garlic parmesan mixture over the skin and meat, allowing it to melt and infuse the flavor. Keep an eye to prevent burning—adjust the heat as needed.
Once cooked through, remove the chicken from the skillet and let it rest on a wire rack or plate for 5 minutes. Resting helps the juices redistribute and keeps the skin crispy.
Finish with a squeeze of fresh lemon juice over the chicken to brighten the flavors. Serve immediately, with the crispy skin on top or to the side for added texture.
