Begin by seasoning your bone-in, skin-on chicken thighs generously on both sides with Lawry’s seasoning salt, garlic powder, paprika, and cracked black pepper. Allow to rest for about 15 minutes.

In a medium bowl, whisk together all-purpose flour with a pinch of extra seasoning for flavor. Dredge the chicken thighs in the flour mixture, fully coating.

Heat a large oven-safe pan over medium-high heat and add oil. Place the chicken thighs skin-side down and sear for about 5 minutes until golden brown. Flip and sear the other side for another 5 minutes, then set aside.

In the same pan, lower the heat and add unsalted butter. Once melted, add chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Stir in any reserved flour from the coating and cook for another minute to create a roux. This will thicken the gravy.

Slowly pour in the chicken stock while whisking continuously. Bring to a simmer and allow to thicken slightly, scraping up any browned bits from the pan.

Stir in the heavy cream until smooth. Nestle the seared chicken thighs back into the pan, ensuring they are submerged in the gravy.

Bring to a gentle boil, then lower the heat slightly and cover the pan with a lid. Transfer to the preheated oven and bake for 45 minutes.

After baking, check that the chicken is cooked through and tender. Serve hot over a bed of creamy mashed potatoes or rice, garnished with fresh parsley.