Preheat the oven to 375 degrees. Rub the thighs with the olive oil. Salt and pepper the thighs on both sides. Place them in a 10 inch ovenproof skillet . (I used a cast iron skillet).  Saute the thighs 3 -5 minutes without moving them until skin is lightly browned.Transfer the chicken to a plate, pour off any drippings from frying. Place the chicken thighs back into the pan, skin side up. Pour the soy sauce mixture over the chicken. Roast about 25 minutes, basting occasionally until chicken is cooked through and juices run clear. Serve with the sauce.Black cast iron pans cook quicker and hold the heat more than a regular metal pan or ceramic dish. If your using a metal pan or baking dish roast the chicken longer than 25 minutes or until the sauce has reduced and coats the chicken when basted.