Prep: 1. Heat oil in a heavy skillet over high heat until hot but not smoking. Make: 1. Place chicken in skillet, skin side down, and cook 2 minutes. 2. Reduce heat to medium-high; cover skillet and continue cooking skin side down, occasionally rearranging chicken thighs until skin is golden brown, about 12 minutes. Add more oil if needed. 3. Flip chicken, and then recover and continue cooking until skin crisps and meat is cooked through, about 12 minutes longer. 4. Transfer to a plate; let rest 5 minutes before serving.
If you like very crispy skin and have an oven proof skillet you can also put these in an oven preheated to 475 after step 2. Let them cook in the oven for another 10 minutes, flip and cook in the oven for 5 more minutes.