Pat the chicken dry with paper towels then season generously with salt and pepper.
Place the chicken, skin-side down, in a cold pan. Place the pan over medium heat and allow to cook for 10-15 minutes until the fat has rendered out and the skin is crisp and golden.
Flip the thighs over and cook for another 10 minutes or until the chicken is fully cooked. This time may vary depending on the size of the chicken thighs.
Prepare the sauce according to recipe instructions and set aside.
Serve the chicken with the lemon caper sauce and side dishes of your choice.