After reading this one.. you can looka the following post from peter. He adds some tips in this post. So i thought of posting it here.

– Pre-heat over to 450.

– Skin on, bone-in chicken breasts. Buy kosher, but if not kosher, then brine in 1 quart water, 1/4 table salt for 60 minutes. (Ok, brining isn’t easier — but that’s why I say buy kosher. And if do brine, pat extremely dry.)

– Slat and pepper liberally — especially the salt, especially on the skin side.

– Heat a pan, with just enough oil to coat bottom of pan, until pan is blazing hot. Vegetable oil is better than olive oil because of it’s higher smoking point.

– Chicken in pan, skin down, for 5 or so minutes or until skin is crispy and golden brown.

– Flip chicken, skin up, put entire (oven-safe) pan into oven for 18 minutes if chicken started room temp, 20 minutes if straight from fridge.

– Remove, plate, eat, and take in applause for what people will call the best chicken they’ve ever had — crispy and salt on the skin — though healthy because most the fat rendered out. Crazy moist on the inside because of the brining/kosherness combined with the fast cooking at high heat (no time to dry out.)

Oh, and I call this “Pollo Mano Carbono” — spanish for “burnt hand chicken”. Why? Because the very first time I nailed the right combo of elements is the time I forgot the pan handle was hot when I moved the pan across the counter. I burned the HECK out of my hand.

(Shout out to Red Cat — this recipe was developed in an effort to copy their amazing chicken.)