Vic's Chicken

Serves 2 to 4, depending on quantity and appetite

Do not substitute chicken breast halves here—the white meat does not take well to this method.

I usually cook the chicken in a 10- or 12-inch cast iron skillet, depending on the number of pieces I'm roasting.

Please read the whole recipe through before you start, as steps are taken to avoid contamination from any bacteria that may be on the raw chicken.

If you have time, salt the chicken pieces all over, place them on a rack on a platter, and refrigerate for a few hours. This is dry brining and will help the chicken to crisp. However, more often than not I skip this step because I haven't planned it long enough in advance—and it's still great.

Best-quality-you-can-get bone-in, skin-on chicken thighs or whole chicken legs, as many as you like
(My preferred chicken is Bell & Evans, and I drive a long way to get it.)
Vegetable oil (I usually use expeller-pressed grapeseed)
Salt
Pepper – be generous
Garlic powder
Whatever dried herb you like with chicken (I use GREEK oregano from Kalustyans)

Preheat the oven to 400°F. If you have a roast setting, use it now.

Have the pan you’re going to roast the chicken in ready on the counter or stove. Slick a tiny amount of oil in the pan and wipe any excess out with a paper towel.

Also set a plate or platter large enough to hold the uncooked chicken next to the sink.

Then place a sheet of aluminum foil in the bottom of the sink. Put the chicken pieces on the foil, and drizzle with a little oil. Season generously with salt (unless pre-salted), pepper, garlic powder, and dried herbs. Rub everything in with your hands to coat the chicken evenly.

Transfer the chicken to the plate or platter next to the sink, then place the pieces into the roasting pan.

Now, to avoid contamination, throw away the foil, wash the sink thoroughly, and wash your hands before touching anything else.

Put the pan in the oven and roast until the chicken is very, very crisp—45 minutes to an hour. I usually cook it for an hour because the result I want is extremely crisp, well-done chicken. I baste occasionally while it’s cooking, but I do not turn the pieces over.

Note: This is something I have basically been making since I was twenty years old, and my grandmother made it long before that. Since it goes with so many side or starter dishes, I often make it for company. We usually eat this once a week.