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Pat the chicken thighs dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
Heat 2 tbsp olive oil in a large Dutch oven or deep 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer and sear undisturbed for 4–5 minutes, until the underside is deep golden and releases easily from the pan. Flip and sear the second side for 3–4 minutes until golden. Transfer to a plate; the chicken will not be cooked through at this point.
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