This is the easiest way to make delicious chicken. Use the bone-in, skin-on thighs. If you really have to, use bone-in, skin-on breasts, but I'm telling you they won't be as good.
At the store today, these 10 cost $5.72 -- way cheaper than boneless, skinless, and more flavor.
I put them on the baking sheet pan. You could put parchment paper or foil underneath, but mine is pretty easy to clean. Do NOT use a flat cookie sheet -- you need the sides to catch the fat that will run off.
Sprinkle the skin side liberally with kosher salt. Let rest at room temperature for about 15 minutes. No, it won't make them poisonous. Just gives the salt a chance to start working.
Now slide them under the broiler, about 6 inches from the heat, for 10 minutes. After 10 minutes, the skin should have started to get bubbly and take some color, although it may not be brown yet.
Turn off the broiler and set the oven temp to 325 and bake for 20 minutes. Check the internal temp, which should be about 170.
Now put them back under the broiler for another 5 minutes or so until they brown up. I don't mind if they haven't all totally browned, because I will be reheating the leftovers in the toaster oven for the rest of the week and they'll get another chance!
A lot of the fat will have rendered off. The skin should be crispy and decadent. Yes, some of the fat will have dripped into the meat, making it moist and luscious. And you will find that because of that, you will likely be satisfied eating just one piece and you won't be hungry half an hour later. And you won't need a sauce. I've lost 20 pounds in a few months, and this is one of the reasons.
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- This is me enjoying a limoncello in Rome on the last night of our trip to Italy. Funny thing is, I don't really like limoncello that much, but thought it would be great in a dessert. And wouldn't you know, The Barefoot Contessa just did a great fruit salad with limoncello. So now I can't. Oh, well.