Yield: 2-6 servings

Adapted from Epicurious

July 2015 This is an easy and fairly quick dish for bone-in leg quarters or thighs.  You can change the flavors by adding additional seasonings to the chicken.  Herbes de Provence or poultry seasoning both work well

• • 2-6skin-on, bone-in chicken leg quarters or thighs
  • Kosher salt
  • Freshly ground pepper.
  • 1TBS oil

Preheat oven to 475°F.

Season chicken with salt and pepper. Heat oil in a 10” -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.

Flip chicken; Transfer skillet to oven and cook 13 more minutes.

Check temperature for 175 next to bone. Continue cooking until meat is cooked through.

Transfer to a plate; let rest 5 minutes before serving.