Preheat oven to 400°F (200°C). Pat chicken dry, season all over with salt, pepper, and smoked paprika. Sear skin-side down in an oven-safe skillet over medium-high heat for about 6 minutes until deep golden.

While skin crisps, mix the softened butter with garlic, rosemary, and thyme in a small bowl until combined.

Flip thighs, spread herb butter over the skin, then transfer the skillet to the oven. Bake for 25 minutes until internal temperature reaches 165°F (74°C).

Let chicken rest in the pan for 5 minutes, then move to a platter and spoon pan juices over the top. Serve hot.