8 chicken thighs skin on, bone intact
Kosher salt
Freshly ground pepper
Salt and pepper both sides.
Place on rack skin up in a 425 degree oven for 35-40 minutes or
Alternatively in a covered grill under indirect heat (careful to maintain temp under 500F and over disposable roasting pan to prevent fat flame )
Test of doneness is nicely crispy skin and liquids running clear.
I throw the thighs into a gallon Ziploc with olive oil, salt, and pepper, along with Tabasco or some other spicy agent.
