Chicken thighs are especially flavorful and delicious when pan-seared until crispy and brown and then roasted until cooked through. I love to serve them with a side of seasonal vegetables or make a quick sauce.
Dry the chicken. No need to rinse the chicken. Just dab it with a paper towel to get it super dry. Then sprinkle with salt and pepper front to back. This is the only seasoning required.
Heat an oven proof skillet. Preheat a cast iron or oven friendly skillet over medium heat. When the skillet is screaming hot, coat generously with olive oil.
Sear Skin Side Down. Use tongs to place the chicken skin-side down in the hot oil (it should sizzle loudly). Stand back as the oil might pop a bit. Once the chicken touches the pan, do not attempt to move it for 5 whole minutes while the skin blisters.
Roast. Flip the chicken (now skin-side up) and transfer the pan to a hot oven. Roast at 450° F for 10 minutes or until a meat thermometer registers 165°F in the thickest part. Note: If you cook the chicken to 170° F, it will still be perfectly juicy. This is my preference for chicken thighs cooked bone-in.