Preheat oven to: 450 degrees (F)
Brine the chicken. Fill a bowl with hot water and stir in a lot of kosher salt. I usually use about a quarter cup or a little less. Put the chicken in and leave it for at least 15 minutes (I usually leave it for an hour).
Combine all the seasonings into a small bowl and mix.
Remove chicken from the brine and pat dry with paper towels, then drop these into another bowl (I usually use a metal mixing bowl. To this bowl add the olive oil and spices and thoroughly mix with your hands. Skinless chicken is bland, so you want an even coating of the spice mixture.
Get out the regular-size cast iron skillet and put a small coating of olive oil on the bottom, then transfer the chicken to the skillet, arranging everything into a single layer. The recipe says you can use a baking disk, but at 450 degrees, some pyrex or ceramic dishes may not make it.
Put into the oven for 15-18 minutes, but actually until the thermometer gives you 165 degrees internal temperature. 18 minutes is usually good for me.
Remove the skillet from the oven, and let the chicken rest for 15 minutes before serving!!