This is hands down the easiest recipe. If you fuck it up, we need to talk. All you really need are the items I talked about in my last post about Basic Bitch Stuff to make almost anything. So go back and read it if you haven't yet! And once you learn the simple technique of this dish, you can swap out any ingredients you have in your kitchen. There's so many possibilities...Just check out the different versions I've done over the years.
Split Chicken with Bacon & Parsley
Chicken Thighs with Sage and Proscuitto
Whole (Broken Down) Chicken with Rosemary & Thyme
Chicken Legs with Pancetta & Oregano
I like to mix up the different cuts of chicken for this recipe but the one constant is that I ALWAYS leave the skin on. I'm big on texture and there's something so satisfying about perfectly crispy chicken skin. It protects the meat and when the fat renders out of the skin it seeps into the meat and keeps it juicy. I also usually keep the bone in for a little extra flavor and I'm asian so I like to gnaw on the bones when forks and knife eating is done. But to each their own! Boneless, Skinless Chicken thighs are a healthier and still super tasty option for this recipe.
Pro Tip: Don't use boneless skinless chicken breast. Because it's so lean it can be easier to overcook and nobody likes tough dry chicken. Or maybe you do. Ew.