Skillet-to-Oven-to-Table Chicken Thighs

1½ pounds (about 6) skinless, boneless chicken thighs Salt Fresh ground black pepper Dried thyme Place oven rack in upper position and heat oven to 425 degrees. Rinse each chicken thigh under cold water and pat dry with paper towels and transfer to a plate. Dust both sides of each thigh with salt, pepper and crumbled dry thyme to taste. Place an oven-safe skillet or grill pan over medium-high heat; lightly spray with olive oil. When pan is hot place thighs in the pan and cook 3 to 4 minutes until they start to brown. Lightly spray thighs with olive oil, turn thighs over and carefully transfer skillet to hot oven. Bake 20 minutes or until an instant-read digital thermometer registers 175 degrees when inserted into the thickest part. Remove skillet from the oven and tent pan with foil; let rest 2 to 3 minutes before serving. Serves six. Cook's note: Read the chicken label to see if the added liquid contains salt. If it does, do not salt thighs before cooking. Nutrition values per serving without added salt: 169 calories (46.9 percent from fat), 8.8 g fat (2.4 g saturated fat), 0 carbohydrates, 0 fiber, 21 g protein, 77 mg cholesterol,71 mg sodium. LeanNote: This dish gets almost 47 percent of its calories from fat. Adding a steamed vegetable and other low-fat side dish will bring the percentage of calories from fat for the meal at or below 30 percent.