Place the chicken thighs in a bowl along with the seasoning ingredients. Add 1 tablespoon of olive oil and toss to combine. Cover and marinade in the refrigerator for at least 4 hours, or overnight.

Remove the marinated chicken thighs from the refrigerator. Set aside.

Mix the flour breading ingredients together in a small bowl. Bread the chicken thighs in the flour mixture, ensuring that the chicken thighs are full coated in flour. Repeat the breading process until all the chicken is coated. Set aside and reserve the remaining flour mixture to make the gravy.

Preheat the oven to 350 degrees F.

Heat a large cast iron pan over medium-high heat. Once hot, add 1 tablespoon of olive oil, followed by the chicken thighs.

Add the chicken thighs to the pan and fry for 3 minutes per side, or until golden brown. Remove the chicken thighs from the pan and set aside.

Reduce the heat to medium and add the butter to the pan and the remaining 1 tablespoon of olive oil. Once melted, add the onions and cook for 3-4 minutes until the onions begin to turn a light golden brown.

Add 3 tablespoons of the flour breading to the pan and mix to combine with the onions and butter to create a roux. Cook the flour for 2 minutes, stirring often. If the pan is dry, add an extra tablespoon of butter.

Add the chicken stock ½ cup at a time and whisk to create a smooth gravy. Once all the stock has been added, turn the heat on high and bring to a boil. Once boiling, remove from the heat.

Place the chicken thighs back into the cast iron pan. Spoon the gravy over the chicken to cover slightly. Place in the center of the oven and bake for 45 minutes.

After 45 minutes, remove the chicken from the oven and garnish with chopped parsley. Serve warm with a side of mashed potatoes and enjoy!