Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a heavy nonstick skillet over high heat until hot but not smoking. Make sure to pat the chicken dry before putting it in the oil. Place chicken in the skillet, skin side down. Once all thighs are in the pan wait a minute and then reduce the heat to medium high and cook for 15 minutes. Put your fan or exhaust on. There will usually be some smoke. Continue cooking skin side down, occasionally rearranging and adjusting the chicken thighs, until skin is golden brown, not burnt.
Transfer skillet to oven or place chicken on a foil lined baking sheet with a rack and cook 15 more minutes, still skin side down. Then flip chicken and continue cooking until skin crisps and meat is cooked through, about 5 to 10 minutes longer. Transfer to a plate. Let rest 5 minutes before serving. Enjoy!