Cooking Instructions
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Step 1
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).
Step 2
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 clove), and Shallot (1). Throw in the Fresh Thyme (3 sprig) and the chicken and toss all around to coat.
Step 3
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.
Step 4
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.
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