Dry the chicken flesh and skin thoroughly with paper towels. Slash the flesh side along the bone, then make two more parallel cuts on either side of the bone, halfway down into the meat for even thickness.

Season both sides of each thigh evenly with kosher salt and black pepper.

Optional fridge-dry step: place seasoned chicken uncovered on a rack in the refrigerator for 6 to 24 hours. Skip if short on time.

Place chicken skin-side down in a cold nonstick skillet. Turn heat to medium, cover with a lid, and cook for about 10 minutes.

Remove lid, reduce heat to medium-low, and cook uncovered for 20 minutes until liquid evaporates and skin turns golden and crispy. Adjust heat as needed.

Flip chicken and cook flesh side for 2 minutes or until internal temperature reaches 165 degrees F.

Transfer to a plate, rest for 3 minutes, then serve.