In a small bowl, stir together salt, garlic powder, and pepper; sprinkle mixture all over chicken thighs. Transfer chicken to a large resealable plastic bag, and refrigerate for 30 minutes.
Preheat oven to 350°.
In a 10-inch cast-iron skillet, melt butter with olive oil over medium heat. Add chicken thighs, skin side down, to skillet; cook until browned, about 3 minutes per side.
In a small bowl, whisk together preserves, chicken broth, and ¼ cup rosemary leaves; pour all over chicken thighs. Transfer skillet to oven.
Bake until an instant-read thermometer inserted in thickest portion registers 165°, about 30 minutes. Garnish with rosemary, if desired. Serve with your favorite sides.
Recipe by Southern Cast Iron at https://southerncastiron.com/rosemary-apricot-skillet-chicken/