Preheat the oven to 400.

Clean and pat dry chicken. Cut off any excess skin off the chicken. Season the chicken with cajun seasoning, paprika & Italian seasoning.

Heat a small amount of olive oil in an oven safe skillet just enough to coat the pan, chicken thighs render fat so you don't need much. Use medium heat, adjust as needed. Place the chicken thighs, skin side down and sear until crispy. It takes about 5 minutes. I like to sear on medium high for 2 minutes and medium for 3 minutes, but every stove varies so check to make sure you aren’t burning the chicken.

Remove chicken from pan and discard excess oil. Don’t worry the chicken skin won’t be super crispy when you take it out, it will get more golden when cooked in the oven.

In the same pan over low heat add the chicken broth, butter and garlic.

Put chicken back in the pan skin side up and add the sage & rosemary.

Place in the oven and let cook for 35 minutes or until the chicken reaches 165 internally. I like to baste the chicken thighs with the sauce every 10 minutes so the skin doesn’t burn.

Serve with sauce drizzled over & dried parsley.

Eat & enjoy!