These chicken thighs from Lodge are a game-changer when it comes to a simple, inexpensive weeknight dinner. Cast iron crisps up the skin beautifully. Makes 4 to 6 servings 2 1/2 pounds bone-in, skin-on chicken thighs 1 teaspoon coarse salt 1 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1 to 2 tablespoons olive oil Preheat the oven to 425 degrees F. Pat the chicken thighs dry with a paper towel. In a small bowl, combine the salt, garlic powder, and pepper, then sprinkle over the meat on both sides. In a cast-iron skillet, heat 1 to 2 tablespoons of olive oil over medium-high heat until hot. Place chicken thighs into the pan, skin side down. Cook without moving for 7 to 9 minutes, so that the fat can render and the skin can get nice and crispy. Once the chicken releases from the pan and has a nicely …