Roman style chicken thighs, but not really like that at all?

When it comes to chicken, wife and her brood are all like "Eww skin....Ewww bones".

I have come to understand what they really don't like about that is work.  They don't like the work of eating off the bone, or pulling skin off.  They want all that done for them.

I will never understand that.

Now, my favorite cut of chicken are thighs.  Tasty and juicy dark meat, easy to cook, makes good stock, what's not to like?   So, for some years I took thighs and skinned them (SAVE THAT!*) and de-boned them (Save that too**), which is really just two slices and a yank.  Any chicken dish here in FatManLand could be thighs.

Then I watched this recipe on YouseTubers ('Food Wishes' with chef John, that is where it's AT).  Roman 'style' chicken.  I tried it, pretty much as described and the family was instantly enamored.   Except, boy child dislikes even seeing peppers or onions in his food.  He knows I can and will hide them, and he's fine with that as long as he can't see or feel them.

So, Roman style chicken works fine. But, from that recipe I picked up a technique that works so well with these heathens it alone is worth the effort.

No deskinning or deboning at all.  Just do this:  Trim the fat-flap from the thighs and slice it three times right to the bone, exactly as the linked video shows.  Then I hit them with a dry rub. Usually black pepper, allspice, dried garlic and onion, powdered ginger, and paprika of choice.   I run it all through the grinder and apply it heavily to all surfaces, including down in those slices.  Do not forget the underside.  Once laid out, hit them with salt of choice too.

Once rubbed, the thighs go on a sheet pan with a rack, and into the fridge for at least 6 hours. Overnight is fine.  Uncovered.  Let them get dry in cold.  They will roast on that sheet pan and rack, so foil that puppy to save cleanup.

Dinner time minus 1.5 hours, put the oven rack mid-oven and kick on the broiler.  Put the pan in the oven and wait as long as it takes for the skin to go dark and crispy.  Not burnt, but real well done.  It helps to turn the pan a couple times to even out the crispy. Once that point is reached turn the oven to bake at 350 and cook the chicken thighs till they reach 190 internally.  Yes, I said 190.  Yes, I know they would have been done and edible at 160-165.  We want more here.  We want fall off the bone done, like BBQ, and no chance of pink near the bone at all.

Once there, pull and rest for 10 minutes and then EatEmUp. Make twice as much as you normally do.  It won't last long, trust me.

* Chicken skin is GOLD.  I lay it out on a foil covered sheet pan, season to taste,  and roast at 425 till it's brown and crispy.  The family calls it 'Chicken Bacon' and they fight over it.

** I save all chicken scraps, as well as onions, carrot, and celery cuts in a bag in the freezer.  Come stock day, into the pot they go.  It's part of why our chicken stock is unmatched.