Chicken

Roast 425°F, 25-35 min skin-up.

Hands-off, even heat through bone, crispy skin without babysitting. Bone insulates — oven’s radiant heat penetrates even...

Sear 3 min/side in cast iron, then 400°F oven for 6-8 min.

Sear creates Maillard crust that oven alone can’t match. Oven finishes evenly without drying. Pure stovetop overcooks th...

Roast 425°F, 35-45 min, turn halfway.

Hands-off, even browning on all sides. Drumsticks’ cylindrical shape makes stovetop contact uneven.

Roast 425°F, 35-40 min skin-up.

Even cooking through bone. Oven’s ambient heat tenderizes while crisping skin from all sides.

Pan sear med-high 5-6 min/side in cast iron.

Thighs are forgiving (high fat content). Pan sear gives better crust and is faster than oven. Hard to overcook.

Bake 425°F, 40-45 min on wire rack. Broil last 2 min.

Most forgiving by far. Zero hot-oil danger, no splatter, no grease fire risk. Baking powder + wire rack + broil finish g...

Brown in skillet med-high 8-10 min, breaking up.

Direct pan contact maximizes browning surface area. Faster than oven for crumbled/loose applications.

Roast 425°F, 13-15 min/lb. Rest 15 min.

Only option — stovetop can’t surround a whole bird with heat. Spatchcock for faster, more even cook.