Rinse the chicken thighs and pat dry with paper towel. Season liberally with sea salt and black pepper on all sides.
In a cast iron frying pan, heat the olive oil. When hot, add the chicken thighs, skin side down. Add the thyme and rosemary to the pan. Sprinkle the chicken with oregano. Add the garlic cloves, unpeeled. Cook the chicken for 5 to 10 minutes, until the chicken skin is crispy and browned.
Turn the chicken over so that the skin side is up, and immediately place the pan in the preheated oven. Roast for 15 minutes, or until the chicken is no longer pink near the bone (but 15 minutes should be just right!).
If you wish, you can make a pan sauce: Remove the chicken thighs from the pan and place on a plate, and cover with foil to keep warm. Drain all but 1 tablespoon of the pan dripping, then return the pan to the hob over medium high heat (keep the herbs and garlic in the pan). Add the white wine, and scrape up all the browned bits from the bottom of the pan. Let the sauce bubble for 5 minutes, or until it is thick and reduced by 2/3. Serve spooned over the chicken thighs.
This is lovely with new potatoes and a mixed green salad tossed in a Dijon vinaigrette.
Use this technique to create your very own recipe! Use poultry seasoning and paprika, for example, instead of the herbs for a completely different dish. Likewise, you could try a Cajun spice blend or a tandoori rub. Enjoy!