Remove chicken from the fridge 15-20 minutes before cooking to bring it to room temperature.
Pat dry with paper towels for a better sear and even cooking.
In a bowl, mix olive oil, salt, black pepper, garlic powder, paprika, and thyme.
Coat the chicken evenly with the seasoning mix.
Cook using your preferred method:
Baking: Preheat oven to 400°F (200°C). Bake chicken breast for 20-25 minutes, thighs for 35-40 minutes, or until the internal temp reaches 165°F (75°C).
Grilling: Grill over medium-high heat for 6-8 minutes per side, ensuring the internal temp reaches 165°F (75°C).
Pan-Searing: Heat a pan over medium-high heat, cook chicken for 4-5 minutes per side, then finish in the oven if needed.
Air Frying: Set air fryer to 375°F (190°C). Cook for 15-18 minutes, flipping halfway through.
Slow Cooking: Set to low heat for 4-6 hours or until the chicken reaches 165°F (75°C).
Insert a meat thermometer into the thickest part of the chicken. Ensure it reads at least 165°F (75°C) for white meat and 175-185°F (79-85°C) for dark meat.
Let chicken rest for 5-10 minutes before cutting.
Serve with your favorite sides like roasted veggies, mashed potatoes, or rice.