Pat the chicken thighs dry, season with 1 teaspoon salt and a little pepper. Drizzle olive oil in a large cast iron skillet or Dutch oven. Place thighs, skin side down and keep on medium heat. Cook until the skins are dark golden brown and not sticking to the pan, about 15 minutes. If your stove is spattered, cover the pan with a baking sheet. Flip the thighs over and cook until the meat is cooked through, 10 to 15 minutes more.
https://www.latimes.com/recipe/skillet-chicken-thighs-with-peas-pickled-chiles Skillet Chicken Thighs With Peas & Pickled Chiles Recipe