Oven roasted chicken pieces, obviously. Serve them with roasted vegetables that cooked alongside the chicken—carrots, broccoli, or those sad potatoes hiding in your pantry. They’ll soak up all that chicken juice.
Heck, make extra. Cold chicken pieces are a superhero in tomorrow’s lunch salad or sandwich. Or just eat them standing over the sink at midnight. That’s called efficiency.
One last thing: don’t overthink it. This is weeknight cooking, not a Michelin-star operation. You will probably forget to flip them once. You might burn the skin a little. And you know what? It will still be the best thing you’ve eaten all week.
Go preheat that oven. Your chicken pieces are waiting, and they’re so ready to be roasted. Now, pour yourself a coffee (or wine—no judgment) and get roasting. You’ve got this.
