Recommended: Mark Bittman's Roasted Chicken Parts

This recipe is a winner. You get crispy, golden skin and a wonderful flavor. Here is his recipe:

http://markbittman.com/recipe/roast-chicken-parts-with-olive-oil-or-butter/

Now for my comments.

I've tried it with butter and with olive oil. Most recently, I used a combination I have, saved from previous oven fried chicken batches. I started with grape seed oil, but with each iteration, the chicken has added its own fat to the mix. I strain it and refrigerate it in a covered container between uses. I couldn't taste the butter when I used it, so why waste that lovely stuff?

Now, as for those fresh herbs he calls for, I don't usually have them around. I've been using Paula Deen's House Seasoning instead. Today I tried that, plus a good sprinkle of Penzey's Mural of Flavor, a salt-free seasoning I like. The result was really good.

And I usually use a nice, cheap package of chicken thighs.

Try this recipe, and let me know what you do, and how you liked it. I'm always up for a new twist on an old favorite.