Thaw in refrigerator. Appliances vary, adjust times accordingly.
OVEN: Preheat oven to 350°F. Remove chicken from packaging, pat dry with paper towels. Season chicken generously. Preheat an oven safe skillet to medium heat. Add 1T. high smoke point oil (canola, grapeseed, vegetable). Place chicken in skillet skin-side down. Sear for 3-5 minutes or until skin is browned and releases from the pan easily. Turn chicken piece over. Place skillet in oven on center rack. Bake for 25-30 minutes or until thermometer inserted in the thickest part of the thigh reaches 165°F and juices run clear. Remove from oven, let rest 10 minutes and serve.
AIR FRYER (1500 WATT): Preheat air fryer to 360°F. Remove chicken pieces from packaging and pat dry with paper towels. Lightly oil chicken pieces and season as desired. Lightly spray basket with oil. Place chicken pieces in basket skin side up. Cook for 20-25 minutes or until chicken registers 165°F in thickest part. Remove chicken from air fryer, let rest 5 minutes and serve.