The really good chicken is nothing special, but it is pretty tasty. My mom used to make a "really good chicken", too...her version of coq au vin. Sauteed in a big skillet with onions, garlic, salt, pepper, rosemary and a splash of red wine, it was fast, easy and as chicken goes, our family favorite. So, my chicken is pretty simple. I like to use chicken thighs because they can stand up to long term roasting in the oven without going dry. I get a pyrex or corning dish and put a little olive oil in it. Then, I salt and pepper the bottom of the dish and arrange the chicken thighs skin-side down. Yeah, I said it, chicken with the skin on. Do it, its delicious and you aren't eating chicken skin like this everyday. Put some salt, pepper and garlic powder on top of the chicken and then squirt a little lemon juice over the chicken (not too much unless you like a distinctly lemony flavor, which my eaters do not). Put a few sprigs of fresh rosemary on top and cover tightly with foil. Bake at 375 degrees for 33 minutes.
When the timer goes off, take the chicken out and turn the oven up to 400. Turn the chicken thighs over so the skin is facing up. Leave the foil off and roast for about 30 minutes until the skin is all bubbly, brown and crispy. (If you absolutely cannot eat the crispy, delicate, flavorful, yummy, decadent chicken skin, it peels off easily.)
Our really good chicken was served with steamed broccoli and cheese sauce because these people will not eat broccoli unless you give them cheese sauce. Oh, and some mashed potatoes, which apparently were also delicious with the cheese sauce. It kind of felt like Sunday dinner, kind of.
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