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Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
Heat the coconut oil in a large oven-safe 12-inch skillet or braiser over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 6–7 minutes until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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