A trusty cast iron pan is a lifesaver on weekday nights when you want to achieve deep, comforting flavors without a lot of effort and time. In this case, chicken thighs are seasoned with salt and spices, then crisped skin-side down in the hot pan, before being flipped over, showered with fresh herbs, whole garlic cloves, and quartered red onion. Into the oven it goes and by the time the chicken is cooked through, the onions are sweet and soft and caramelized and the garlic cloves become little packages of savory spreadable wonder. Don’t forget to splash some wine and stock in the empty pan and scrape up the flavorful goodness that remains– a quick pan sauce that can accompany the chicken and get sopped up by some crunchy bread or potatoes.