Slice half of the lemon into thin slices and set slices and remaining uncut half aside.
Pat chicken thighs dry and sprinkle both sides with salt, pepper, and a light dusting (about 1/4 teaspoon total) of thyme.
In a large oven-safe skillet, heat oil over medium-high heat. Once hot, swirl oil around the pan so that it is completely coated. Place thighs in the skillet skin-side down, and cook until well-browned and crispy, about 4-6 minutes.
Remove from heat and flip chicken thighs. Nestle lemon slices in the pan between the chicken pieces and squeeze juice from remaining lemon half over the chicken.
Bake for 15 to 20 minutes (longer for very large thighs), until an instant-read thermometer inserted into the center of the thighs reads 165°F.
Remove from oven, allow to rest for 5 minutes. Serve and enjoy!
*If you don't own an oven-safe skillet, you can transfer the thighs to a lightly greased baking sheet after browning.*Serve 2 thighs per person for small thighs, 1 thigh for very large thighs, particularly if serving with a substantial side.