Make sure you pick an appropriate sized skillet for them to fit in with a little space in between; we recommend using a 10 inch cast iron skillet and preheating it over a medium high heat. Swirl a little oil in the pan and place your patted dry seasoned chicken thighs, skin side down and don’t move them for about 5-7 minutes. Flip them over and they should be lovely golden brown and crispy. Follow the rest of the recipe to make the cherry dish or if you just want to cook thighs on their own, place the skillet in a preheated oven (200C/400F) for 40 minutes. They will no longer be pink around the bone and read an internal temperature of 165F or 73C.