My mother-in-law handed me this recipe on a napkin at my bridal shower. Thirty years later it’s still the only chicken recipe my husband requests.

Preheat your oven to 400°F (200°C). Place a large cast iron skillet on the middle rack while the oven heats so it gets nice and hot.

Pat the chicken thighs very dry with paper towels. This helps the skin get crispy instead of steaming.

In a large bowl, stir together the dry onion soup mix and olive oil until it forms a loose, grainy paste.

Add the chicken thighs to the bowl and toss well, using your hands to rub the onion mixture all over the chicken, getting it under the skin where you can. Make sure every piece is evenly coated.

Carefully remove the hot cast iron skillet from the oven and place it on the stove or a heat-safe surface. Arrange the chicken thighs in the skillet skin-side up, leaving a little space between each piece so the skin can crisp.

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