I chose to roast thighs because of their dark meat flavor and size. I used bone-in chicken for flavor as well.
On a flat pan spray lightly with cooking spray or wipe olive oil over bottom and sides of pan. Wash and pat chicken dry. Place in the pan skin side up. Sprinkle over the chicken coarse sea salt, pepper corn crushed and a whole garlic clove smashed. From this point you could sprinkle over any flavor you prefer: Paprika, dill, thyme, rosemary, parsley, herbs d'province, mixed italian herbs, sazon
Spanish seasoning.
Roast in a 350 degree oven for one hour. Do not cover the pan. The chicken will shrink as it bakes and will render fat. Serve with any sides of your choosing or remove from pan, place in a bowl and then in the fridge till the next day. Tear the chicken off the bone and place on a cold salad or make chicken salad. It's delicious!
Author - Joe Bastianich
