This is a loose technique recipe. You can make 2 chicken thighs or 8 chicken thighs following these instructions and then top the thighs with a sauce of your choice or no sauce at all, perhaps just a squeeze of lemon.

Skin on, bone in chicken thighs
Kosher salt
Freshly ground black pepper
Olive oil

Pat the chicken thighs dry with paper towels and season them on both sides with salt and pepper. Place a skillet (small or large depending on how many thighs you are cooking) on a burner and pour a drizzle of olive oil into the pan. Add the chicken thighs skin side down and turn the heat to medium. When the skin is very very crisp which will take around 20 minutes, remove the thighs from the pan, pour off most of the fat and return the thighs to the pan, meat side down. Continue cooking the thighs over medium heat for another 4 or 5 minutes or until they are cooked through. Let rest for 5 minutes before serving.