Pan Roasted Chicken Thigh

Ingredients

• Chicken thighs

Equipment

• Pan

Method

Thighs in pan, skin side down, salt and pepper on top. Turn the heat to whatever you'd use to simmer water.
Wait 15 minutes, and the skin should have rendered the fat out and be heating the chicken from the bottom.
At roughly the 20 minutes mark, the chicken should be about ⅔ cooked through from the bottom, so it's time to flip, and give another 10 or so to cooked through from that side, too.