Use an oven-safe pan. Brown the thighs skin-side down, no higher than medium since you need the fat to render before the skin gets too brown. Don't move them - when they are ready they will release. Once there's fat in the bottom of the pan, scatter chopped onion/garlic/herbs around the thighs while they brown, if you wish. Flip them skin side up and finish in the oven.
The simplest way to prepare chicken thighs. I did this yesterday, actually.
Dry chicken w/paper towel. Wet = Steaming. Dry = Roasting.
Season liberally w/salt & pepper.
Heat a pan, medium high, for a few minutes.
Turn oven to 350.
Once pan is hot, add oil (olive, veg, whatever.)
Place chicken, skin side down in pan.
Brown. Until crispy. Really get a nice color on there.
Flip. Cook for 4 minutes.
Transfer pan to oven, 15ish minutes. Maybe 20. Until juices run clear, when pierced, or 160something-170something on a meat thermometer.
Transfer chicken to plate.
Deglaze pan with ... wine + stock, just stock, or water.
Reduce volume of liquid by half.
Turn off heat.
Add juice of 1/4 to 1/2 lemon... (lemon juice to "taste?")
Season w/salt and pepper.
2+ tablespoons of butter. swirl around until melted.