Pat the chicken thighs dry with a paper towel. Sprinkle with sea salt, black pepper, red pepper flakes, and poultry seasoning with rose petals.

Place a large cast iron skillet over medium heat. Add the ghee, olive oil, or butter.

Add the chicken thighs skin-side down. Cook uncovered for about 10 minutes, until the skin is golden and crisp.

Flip the chicken thighs skin-side up. Continue cooking, uncovered, for another 15 minutes, adjusting the heat if needed so they don’t scorch.

Use a meat thermometer to check that the internal temperature reaches at least 165°F (74°C) (though I prefer 175°F–185°F (79°C-85°C) for a more tender, old-fashioned texture).

Remove from the skillet and let rest for a few minutes. Serve hot with your favorite sides.

Let leftovers cool completely. Store in an airtight container in the fridge for up to 3 days. These also freeze well. Place cooled thighs in a freezer-safe container and freeze for up to 2 months.

Reheat skin-side up in an uncovered skillet on low with a splash of broth until warmed through. For crispy skin, once the broth has evaporated, flip the chicken, skin-side down, turn the heat to medium, and cook for 2-3 minutes.