kosher salt and freshly ground black pepper into the cheese mixture until combined.
pat the chicken dry with a paper towel. carefully loosen the skin from the thigh meat with your fingers, gingerly making a pocket so the skin is still connected at the edges to the meat. gently place a spoonful of the goat cheese mixture in the pocket between the skin and the chicken, keeping it in a small mound of cheese. pull the skin so it covers the chicken and season with kosher salt and freshly ground black pepper.
in a large cast iron skillet, add the olive oil over medium high heat. place the chicken skin-side down in 