Pat the chicken dry with paper towels. This will ensure a crispy skin.
Season the chicken thighs with salt and pepper, make sure to get under the skin too.
Heat a skillet on medium heat with canola oil. Sear the chicken thighs skin side down first for 10 minutes. Don't move the chicken.
Flip and cook for another 10 minutes or until cooked through at 165°F. If needed, cook the chicken again skin side down for a few more minutes to crisp up the skin. Serve with a drizzle of lemon juice.
Notes
Don't move the chicken. Once you place the chicken skin side down, let it sit there for 10 minutes for a hard sear to crisp up the skin. If you move it too early, you can tear the skin.
Season under the chicken skin for all around flavor.
Use a splatter screen to prevent the oil from going all over your kitchen.