Chicken Legs with Parmigiano Reggiano, White Wine, and Thyme

Preheat the oven to 450 degrees F (230 degrees C). Season Bone-in, Skin-on Chicken Thighs and Drumsticks (4) on both sides generously with Kosher Salt and Freshly Ground Black Pepper (to taste) .

In a small shallow baking dish such as a pie plate, whisk together the White Wine (1/3 cup) , Olive Oil (1/3 cup) , half the Parmigiano-Reggiano (1/3 cup) , Garlic (2 cloves) , and Shallot (1) . Throw in the Fresh Thyme (3 sprigs) and the chicken and toss all around to coat.

Turn chicken so that the skin is facing up and sprinkle with the rest of the Parmigiano-Reggiano. Place in the oven for 30 minutes.

Take a peek. If the skin is getting too brown, reduce the heat to 400 degrees F (200 degrees C). Continue baking for about 20 more minutes, or until the meat is pulling away from the bone on the drumstick.