Method

Prepare and Marinate

Pat dry and season

Pat the chicken pieces dry with paper towels. This helps achieve crisp skin. Place chicken in a bowl or tray and rub both sides with 1.5 tsp kosher salt, 1 tsp black pepper and 1 tsp paprika.

Make marinade

In a small bowl combine 2 tbs olive oil, minced garlic, 1 tbs lemon juice, 1 tsp dried thyme (or oregano) and 1 tsp honey or brown sugar if using. Whisk until combined.

Pour the marinade over the seasoned chicken, rubbing it to coat under the skin where possible and over the skin. Cover and refrigerate for at least 30 minutes, up to 4 hours. If short on time, let rest 10–15 minutes at room temperature before cooking.

Cook — Pan-sear then Roast (recommended for crisp skin and juicy interior)

Preheat

Preheat oven to 425°F (220°C). Place an oven-safe skillet (cast iron or stainless) on the stovetop.

Sear chicken

Heat the skillet over medium-high heat. Add 1 tbsp unsalted butter and let it melt and foam. Place the chicken pieces skin-side down in the hot pan (do not overcrowd). Sear without moving for 4–6 minutes until the skin is golden brown and releases easily. If the pan smokes excessively, reduce heat slightly.

Flip and roast

Flip the chicken so skin-side is up. Spoon any remaining marinade into the pan around the chicken. Transfer the skillet to the preheated oven and roast for 18–25 minutes, until an instant-read thermometer inserted into the thickest part (not touching bone) reads 165°F (74°C). Cooking time depends on piece size: smaller pieces ~18 minutes, larger ~25 minutes.

Rest

Remove the skillet from the oven and transfer the chicken to a plate. Tent loosely with foil and let rest 5–7 minutes so juices redistribute.

Finish and Serve

While chicken rests, spoon the pan juices over the pieces, add chopped fresh parsley for garnish and serve. Adjust seasoning with additional salt and pepper to taste.

Two Or Three Piece Chicken Recipe