Trim any excess fat off of the chicken thighs, leaving the skin in tact.
Pour olive oil and seasoning into a baking dish and whisk together. Dredge chicken through the herb mixture until each piece is well coated. Rub the coating in a little and get it under the skin.
Heat a 12 inch oven safe skillet with a little olive oil over medium-high heat. Place chicken in the skillet, skin side down, to sear; about 3-4 minutes per side. Remove from heat and add chicken stock. Slide into a preheated 400 degree oven.
Cook chicken for about 25 minutes or until an internal thermometer reads 175 degrees.
Sear bone-in breasts, skin side down, for 6-8 minutes or until skin is crispy. Flip and slide into the oven for about 10-15 minutes or until a meat thermometer register 165 degrees.
For bone-in drumsticks, follow the same directions as the thighs.
For boneless meat, I recommend using either my stove-top chicken breast method, or my easy method for juicy baked chicken breasts.