Preheat the oven to 400 degrees. Set out a 13x9 casserole dish or a large sheet pan and cover the bottom with foil. (This is optional, but it will make clean up weigh easier!)

Peel back the skin on each chicken thigh and spread salt and pepper under the skin.

Use a paper towel folded over to pat the skins dry. Then sprinkle more salt and pepper on top of the skin.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down in the skillet and leave them for 3-4 minutes.

Take the thighs out and place them on the pan/dish, skin side up.

Place the pan in the oven and bake the thighs for 30-40 minutes, until the juice runs clean (or use a meat thermometer to check like I do!).