Pat the chicken thighs dry with paper towels, ensuring the skin is moisture-free for maximum crispiness. Season generously with salt and pepper on both sides.
Heat your heavy-bottomed skillet over medium-high heat until hot and shimmering. Add the olive oil, swirling to coat the bottom of the pan evenly.
Place the chicken thighs skin-side down into the hot skillet. You should hear a satisfying crackle. Let them cook undisturbed for 5–7 minutes, until the skin turns a deep golden brown and releases easily from the pan.
Flip the chicken over using tongs, reduce the heat to medium, and add minced garlic if using. Cook for another 8–10 minutes, turning occasionally, until the internal temperature reaches 74°C (165°F) and the juices run clear.
Tilt the pan slightly and spoon hot oil over the chicken to help keep it juicy. Continue cooking until the skin is crispy and the chicken is cooked through.
Transfer the chicken to a plate and let rest for 5 minutes, allowing the juices to redistribute and keeping the meat tender.
Squeeze fresh lemon juice over the chicken thighs right before serving for a burst of brightness. Optionally, sprinkle with chopped herbs or serve with your favorite sides. Enjoy the crispy, juicy perfection!
