Recipe adapted from Jenny Rosenstratch, via Bon Appetit.TIPS:Don't overcrowd the pan: The chicken pieces need plenty of space to get crispy and brown evenly all around.Bring the chicken to room temperature before cooking: In fact, this applies to any meat. Room temperature meat will cook through in the centre a lot more evenly, and faster, than if cooked cold from the fridge.Remove excess chicken fat and skin: Most skin-on chicken thighs come with a lot of excessive fat and skin. You don't ha...
