These chicken thighs are crispy and tender. They are perfect any night of the week.
Preheat the oven to 475F.
Sprinkle a little salt and pepper on each thigh to season them.
Using a cast iron skillet, heat the oil on the stovetop on high heat, but don't get the oil smoking.
Place the chicken pieces onto the hot pan skin side down and cook for about two minutes to sear the skin. Reduce the heat to medium high and cook. Rotate and re-arrange the thighs occasionally, keeping the skin side down so they cook evenly and all get nice and brown. Cook for about 15 minutes then flip the thighs so the crispy skin faces up.
Transfer to a baking sheet lined with parchment paper.
Place into the oven and cook another 10-15 minutes until the meat is cooked through and the juices run clear.
Remove from the oven and serve.