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1 1 tablespoon vegetable oil.  Preheat oven to 475Â°F. 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. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
Place the broiler pan 4 to 5 inches (10 to 13 cm) under the top heating element of the oven. Carefully turn the chicken over after 10 minutes pass. Brush this side with oil and continue cooking an additional 10 minutes. Thick thighs or bone-in thighs may need to be cooked for a total of 25 to 35 minutes, instead.