Oven-Fried Chicken

Oven-Fried Chicken

Ingredients:
8 large, bone-in, skin-on thighs. (Can use frozen; thaw first.)
McCormick Grill Mates Montreal Chicken Seasoning
Garlic Powder (optional)
Some flour (GF if Quisine de Carolanna is joining)
Olive Oil
Butter
Salt

Directions:
Preheat oven to 425 degrees.
Fill 1/4 cup with half butter & half olive oil. Dump this into a cake pan (like 9 x 12or15 or so), and melt it in the oven. Take pan out when this is melted. (If you forget about it, it will burn.)
Wash the thighs and pat dry with paper towels.
Shake each thigh in a baggie filled with flour (or roll each thigh in a bowl of flour). Coat well.
Place the thighs on a plate.
Generously sprinkle the chicken seasoning and garlic on the thighs. Then a little salt.
Place these thighs "seasoned side down" into the pan of melted butter & olive oil.
Now generously season the thighs' top sides with the chicken seasoning and garlic. Then a little salt.
Bake for 45 minutes, uncovered.
Flip the thighs over. (Run a fork under them first to make sure all the delicious crusty stuff doesn't stick to the bottom of the pan.)
Bake for 15 minutes more.

Notes:
The McCormick seasoning has salt in it, but I like to add a LITTLE more.
Don't use boneless thighs. This temperature & timing is perfect for the big bone-in thighs.
Eat the skin. The fat on the skin is good for brain health. If you're trying to cut down on fat, just eat some of the skin.
Don't be afraid to use the seasoning generously!
Do not use a fork to pierce the thigh when you flip it over--this will cause the good juices to spill out; just loosen the underside crust with a fork and flip over with a spatula.