Bone-in chicken thighs are easy to cook and extra tasty because their meat is rich and juicy, and the bone and skin add flavor and help retain moisture. Cooking chicken under a brick (or in this case, a heavy pan) is as easy as grilling but has the added benefits of golden, uniformly crisped skin and succulent meat. We like to serve it with a bold garlic-and-olive pan sauce over a warm “skillet panzanella” of country-style bread, chorizo, and fennel.
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