And super easy. My two kids who ate them raved like crazy people, lol.

Season 3-5 bone in skin on thighs generously on the skin side with salt and pepper. Lay them skin side down in a non stick pan that has a lid. Turn on heat (yes, start with cold pan) on high. As soon as they start to sizzle, put the lid on, drop the heat to medium and cook for 16-18 min (I did 18).

The meat was incredibly tender but the skin was a revelation. Incredibly crispy and delicious.

I also made a pan sauce with the bits cooked onto the pan, 1/2 tbsp of the rendered chicken fat and 4 ounces of raw mushrooms. Sprinkle lightly with thyme and granulated garlic as the mushrooms cook, then add 2/3 cup chicken stock. Cook down to a sauce, which I served -under- the thighs. Next time I would double the sauce, but I only happened to have that many mushrooms laying around!