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Pat chicken thighs dry with paper towels and season both sides liberally with salt and pepper. Lay each thigh, skin side down in a large skillet. Place pan over medium low heat and let chicken cook, undisturbed for 20-25 minutes or until golden brown and crispy on the skin side. Flip and cook on the other side for 10 minutes or until internal temperature reaches 170°F.
Serve immediately, or keep warm in a 250 oven for up to 30 minutes.
*If you want to make these in the oven, pat chicken dry and place on a wire rack set in a rimmed baking sheet. Mix ½ tsp baking powder into salt and pepper and season chicken thoroughly. Bake in a preheated 450°F oven for 30-35 minutes or until the skin is golden brown and the internal temperature reaches 170°F.