Pan-Roasted Chicken Thighs with Lemon-Caper Pan Sauce

Chicken
4 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil

Pan Sauce
1 clove garlic, minced
1 tbsp capers, minced
1/3 cup rose wine
1/2 cup chicken stock
2 tbsp butter, softened
1 tbsp lemon juice

Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate;

Pour off all but 1 tbsp of the cooking fat.  Turn the heat on the skillet to med-high heat and add the garlic, capers and wine.  Cook, stirring and scraping until most of the wine has evaporated and the bottom of the pan is clean.

Add the stock and cook, stirring until there is just under 1/2 cup of liquid, then turn off the heat.  Add the butter, a little at a time, stirring well after each addition to incorporate it.  Add the lemon juice.  Sauce the meat.