Chicken thighs with preserved lemon

This is so simple it barely counts as a recipe, but it's good enough I'll share anyway.

From  "Food52 Genius Recipes from Canal House

Ingredients
Chicken thighs, skin-on, bone-in
Olive oil
Salt and pepper
Preserved lemon

No really. That's it. If you want something more precise, they specified 8 thighs, 1 tablespoon olive oil and rind from half a preserved lemon, but obviously, just cook as many thighs as you need to serve and scale accordingly.

Method
In a large deep skillet over medium heat, heat enough olive oil to skim the bottom of the pan. Season chicken liberally with salt and pepper and place skin-side down. Cook without moving or turning until chicken is well-browned and crispy. Just do yourself a favor and don't check for 15 minutes. Flip it over, add preserved lemon rind and cook for another 15 minutes. They didn't call for putting the lid on, but I covered it for the final side cooking to make sure it got cooked through. If you've got a splatter guard, you'll be happier when it comes time to clean up the kitchen.

That's it. And it's tasty.