Legs or thighs? You mentioned both.

Anyway, we sear thighs on the stove. Skin side down at first, until crispy, then on the other side to sear any skin that might be hanging out there. Then into the oven -- 400 until they're cooked.

They stay succulent that way.

0) Preheat the oven to 350 F.

1) Slice some onion and shred a lot of tasty root vegetables. (A food processor or mandoline comes in handy; if you have neither, just slice thin.) Carrots are a nice combo with onion, but you can also add parsnip, turnips, rutabaga, beets or just about anything you like.

2) Sauté the onion in a cast iron pan with some oil for a few minutes until it goes a little translucent, then dump the shredded veg into the pan and mix all with some salt, pepper and harmonious herbs and spices, like sage and thyme. You want that pan to be heaping full of veggies.

3) Mix up some olive oil and harmonious herbs, then loosen the breast skin and rub the oil and herbs directly on the meat, then on the skin. Slash the thighs, and rub the mixture onto the thighs and into the slashes.

4) Put the chicken parts on the bed of veggies skin side up and put the pan in the oven for 45-60 minutes. Check progress with a thermometer or by pricking and seeing if the juices run clear.

5) If the chicken is done before the veggies are soft, let the chicken rest on the counter while you put the veggies back in the oven with the pan covered.

You will end up with crispy roast chicken and roasted veggies with a lovely does of schmaltz from the chicken. Serve with good bread, a nice pilaf or risotto, or smashed potatoes.

If you have any leftovers, layer chicken, some cooked peas or green beans, roast veggies and starch for a shepherd's pie the next day.

One leg, one thigh, one breast. I got like a 4th of a chicken. I've got 2 hours, should I brine them?

I like to poach mine in onion soup and then grill or fry the skin crisp.

Then use the liquid to make awesomer soup.

Rub them with olive oil, sprinkle on salt, pepper, and herbs of your choice. Roast for 35-40 minutes at 375 degrees. Check the thigh and leg -- they may be done sooner than the breast.

Either toss it and some sea salt on your hot rock or debone it, mince it and make larb gai.

So now is the time of TRIALS.

I soaked the legs and breast in a brine filled with dried mushrooms, herbs, cut up onions, and garlic. I prapred a Pyrex roasting dish with chicken stock, a layer of carrots, pepper, and GOOD olive oil. The meat sat in the brine for at least two hours, then I slapped it down into the pain with the oil, coated it with oil, threw on some thyme, drained the brining basin and then put all the solids (mushrooms, onions, etc) on top of the chicken and threw it into the oven at 375. I'm actually past the point of wanting to eat so this will be a charming experiment. I am hungerless but BF will eat the chicken and I'll have lots of leftovers for the rest of the week. I just hope it works out well - I kinda confused three different recipes on cooking roast chicken bits so I'm hoping the General Principles work and it ends up edible.

Came in to post chick ideas, but discovered that you only have 1 of each part. This is so foreign to my cooking mode that I am stunned into culinary silence and have nothing to add. Currently souping tiny scraps and bones from 2 whole chickens which were nearly cleaned out from tonight's dinner.

Yeah it was weird to have just a few PARTS of a chicken.