A La Carte Single Leg & Thigh Recipe

If time allows, make a quick brine to keep the single leg & thigh juicy. In a bowl, combine 2 cups water, 1 tbs kosher salt, 1 tsp sugar, 1 tsp peppercorns and 1 bay leaf. Stir until salt dissolves. Submerge the chicken piece, cover and refrigerate for 30–60 minutes. If skipping brine, proceed to seasoning step.

After brining, remove the chicken from the liquid, pat very dry with paper towels. Let rest at room temperature 15 minutes before cooking to ensure even cooking.

Prepare rub

In a small bowl combine 1 tsp olive oil, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/4 tsp dried thyme, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Mix into a paste-like rub.

Preheat oven to 425°F (220°C). Place a 10–12-inch oven-safe skillet (cast-iron preferred) or roasting pan on the stove over medium-high heat.

Rub the seasoning evenly under and over the skin of the chicken piece. Make sure to work some seasoning between skin and meat on the thigh to flavor the meat directly.

Add a small drizzle (about 1 tsp) of neutral oil to the hot skillet. When oil shimmers, place the chicken skin-side down. Sear without moving for 4–6 minutes until the skin is deep golden-brown and releases easily from the pan.

Flip the chicken so skin-side is up and transfer the skillet to the preheated oven. Roast 18–25 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F (74°C). For crisper skin, broil 1–2 minutes at the end—watch closely to prevent burning.

Remove chicken from oven and transfer to a plate. Tent loosely with foil and rest 5–8 minutes to allow juices to redistribute.

While chicken rests, place the skillet back on medium heat. If there is more than 1 tbs fat, pour off excess leaving about 1 tsp to flavor the sauce.

Add 1 tbs minced shallot and sauté 30–45 seconds until softened. Pour in 2 tbs dry white wine or chicken stock, scraping up browned bits (deglaze) for about 1–2 minutes until slightly reduced.

Stir in 1 tsp butter to finish, 1/2 tbs lemon juice, 1 tsp chopped parsley, and adjust seasoning with 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Spoon the sauce over the rested chicken and serve.