Let chicken thighs come to room temperature and pat dry with paper towel

Bring an oven safe pan up to high heat and pour in the canola oil when thighs are ready to be cooked. The pan should be searing hot before the thighs are placed in.

Lightly coat both sides with salt then place the thighs skin side down in the pan

Sear both sides of the thighs for 5 minutes. Add any additional dry rub spice to your preference once seared.

Place thighs in the oven at 425℉ for 15 minutes (transfer thighs to baking tray if the current pan is not oven safe)

Remove thighs from oven and let sit for 5-10 minutes before serving