Sure, baked chicken pieces are convenient, but they're often disappointing. We wanted crisp skin and tender, well-seasoned meat, with no more than a "baked chicken" level of effort.
Why This Recipe Works
Stealing an idea from the restaurant industry, we started our Weeknight Chicken in a skillet to give it a good sear and a head start on crisp skin. Adding a little chicken broth to the pan before finishing the chicken in the oven acted as a buffer and prevented the white meat from drying out and the skin from burning. We cranked the oven temperature to speed up the cooking time and ensure that the skin didn’t become too soggy from sitting in the chicken broth. It also reduced the chicken broth, which became the base for a flavorful pan sauce.
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