Ingredients:

  • 4 lbs Bone in, skin on chicken thighs and drumsticks
  • 1 tbsp Kosher salt
  • 1.5 tsp Smoked paprika
  • 1/2 tsp Ground turmeric
  • 4 tbsp Unsalted butter, melted
  • 1 cup High-quality chicken broth
  • 2 cloves Garlic, smashed
  • 1 tsp Cracked black pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1/2 tsp Dried oregano
  • 1 sprig Fresh rosemary

Instructions:

  1. Heat the oven. Set your rack to the center position and preheat to 350°F (180°C).
  2. Dry the meat. Pat the 4 lbs of chicken pieces with paper towels until the skin feels tacky and dry.
  3. Mix the rub. Combine the Kosher salt, black pepper, smoked paprika, garlic powder, onion powder, turmeric, and dried oregano in a small bowl.
  4. Coat the chicken. Drizzle the melted butter over the chicken and rub it in. Sprinkle the spice mix generously over every inch. The skin should look vibrantly orange red.
  5. Prepare the pan. Pour the 1 cup of chicken broth into your baking dish. Drop in the 2 smashed garlic cloves and the fresh rosemary sprig.
  6. Arrange the pieces. Place the chicken in the pan, skin side up. Do not submerge the skin in the broth; the liquid should only reach halfway up the meat.
  7. Roast slowly. Slide the pan into the oven. Bake for 1 hours 15 mins.
  8. Check for doneness. Ensure the internal temperature has reached at least 175°F. The meat should start pulling away from the bone.
  9. Finish the skin. If the skin isn't dark enough, turn the oven up to 400°F (200°C) for the last 15 minutes until the skin is bubbling and crackling.
  10. Rest and serve. Remove from the oven and let it sit for 10 minutes. This allows the juices to redistribute so they don't pour out when you bite in.