If you don't have a cast iron skillet or an oven safe skillet, brown the skin of your chicken in whatever skillet you have and then transfer to a baking sheet skin side down on a lightly greased baking sheet. VERY important the baking sheet is greased or at least lined with parchment paper. If not, the skin will stick and you're left with skinless chicken thighs which defeats the purpose of this tutorial. Follow steps as noted after putting the chicken into the oven after browning it.