Appears in Cook's Country February/March 2011
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...