Chef notes
I’ve always been known for my fried chicken, but lately, I’ve taken a liking to this hearty dry-rub version that’s full of flavor. I take a special blend of my favorite spices, then roast the chicken until the skin crisps just right. It’s a warm, comforting dish, and it’s made with the same love I put into every meal.
Technique tip: Marinate your chicken for at least 12 hours in the dry rub. Use bone-in and skin-on chicken thighs to keep it juicy.
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Chicken
