Preheat oven to 400F.
Preheat cast iron skillet on the stove until hot but not smoking.
Add one tablespoon of oil to the cast iron skillet and let heat for a minute.
Pay the chicken thigh skin dry and season with salt and pepper. Place skin side down in the cast iron skillet.
Cook over medium to medium-high heat for 8-10 min, until the skin is golden brown. Turn the thighs over so that the skin-side is up.
Carefully remove excess fat from the skillet to prevent splattering in the oven.
Transfer to the oven and cook an additional 20-25 minutes, until the skin is crispy and the chicken is completely cooked through. The internal temperature should be 165F.
Let rest for 5 minutes before serving.
Calories: 279kcal | Carbohydrates: 1g | Protein: 18g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 111mg | Sodium: 232mg | Potassium: 232mg | Vitamin A: 88IU | Calcium: 9mg | Iron: 1mg