small chicken thighs (2 lb total)
clove(s) garlic (in their skins), smashed
sprig(s) fresh thyme
tablespoon(s) olive oil
teaspoon(s) (to ½) crushed red pepper
Steamed green beans, for serving
In a large bowl, toss the chicken, garlic, thyme, oil, red pepper and 1/2 tsp salt. Heat a 12-in. cast-iron skillet over medium heat until hot, about 2 minutes. Place chicken, skin side down, in the skillet and spoon the garlic and thyme mixture around it. Place a second skillet on top of the chicken and put heavy cans in the skillet to weigh it down (this will flatten the chicken so it cooks up evenly and extra-crisp). Cook for 10 minutes. Remove the cans and top skillet, turn chicken over and stir the garlic. Return the skillet and cans and cook until the chicken is crisp and cooked through, 5 to 6 minutes more. Serve with green beans.