The Humble Chicken

Within the last couple of years, I have been fortunate enough to have tried roasted chicken thigh. Up until that time, I would only eat the breast, discarding the rest. In addition to finding that I like much more of the chicken than I thought, I also see the benefit of purchasing bone-in and cooking with skin on. And that goes for any part of the bird. I am not saying that there is not a time and place for plain chicken breast, but rather that I now have more options--moist, juicy, flavorful options that take no more than a few ingredients. Chicken. Butter (or oil). Salt. Pepper. That's it.