Preheat oven to 475Â°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer.
Pat the chicken thighs dry on both sides, with a paper towel. Season the chicken thighs with salt and pepper. Heat oil in a large cast iron skillet over medium. Place chicken thighs, skin side down, in the cast iron skillet and cook, until skin is browned and crisp, 10â€“12 minutes.
Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as. This is the ultimate recipe for bone-in, skin on chicken thighs.