Step 1

Pat the chicken dry. Turn it to the flesh side and make a slash on either side of the bone and another in the thickest part of the meat, going halfway down into the flesh. Your goal is to create even thickness.

Step 2

Sprinkle the salt and pepper evenly on each side of the chicken.

Step 3

In a cold, large, nonstick skillet with a lid, place the chicken, skin side down. Set the skillet over medium heat, cover with a lid and cook for 10 minutes. The chicken juices and fat will render into the pan.

Step 4

Uncover, then reduce the heat to medium-low and cook the chicken without moving for another 20 minutes, peeking under the chicken after 10 minutes. If the pan is still looking watery, or if the chicken is browning too fast, adjust the heat accordingly. After 20 minutes, the liquid should evaporate, leaving only the chicken fat in which the skin will fry and crisp; and the flesh side should be fairly opaque.

Step 5

Flip the chicken and cook the flesh side until cooked through and a thermometer registers 165 degrees when inserted into the thickest part of the meat away from the bone, about 2 minutes.

Step 6

Transfer the chicken to a plate and let rest, uncovered, for 3 minutes.

Step 7

Eat the chicken plain, with a sprinkle of flaky salt, if desired; or serve it with the pan drippings or a suggested sauce or gravy (see related recipes).