Preheat the oven to 475°F.

Pat 6–8 chicken thighs dry with paper towels. Season both sides of the thighs with salt and pepper.

Place a 12-inch cast-iron skillet on the stove over medium-high heat. Add 1–2 tablespoons olive oil and heat until the oil is shimmering but not smoking.

Arrange the chicken thighs in the skillet skin-side down in a single layer. Cook about 2 minutes, or until the skin is browned.

Flip the thighs, reduce the heat to medium, and cook about 10–12 minutes more, until some fat has rendered.

Sprinkle 1 teaspoon paprika evenly over the chicken. Nestle 6 peeled whole garlic cloves among the thighs and top with fresh thyme sprigs.

Transfer the skillet to the preheated oven and roast until an internal temperature probe inserted into the thickest part of a thigh reads 160°F, about 12–13 minutes.

Remove the skillet from the oven and let the chicken rest for about 5 minutes before serving.