The Balthazar cookbook has a wonderful recipe for something called Riesling Chicken. It is wonderful in part b/c of the sauce, but also because of how crispy and juicy the chicken pieces are. So, I've adapted that method (which calls for cooking legs and breasts separately) to cooking for two. So, preheat the oven to 450 degrees and salt & pepper two legs and two chicken breasts (yes, husband eats two legs and I have a breast left over for lunch the next day). In a large saute pan or skillet (that can go into the oven), heat 2 T of vegetable oil over medium high heat until smoking. Place the legs and the breasts skin side down. Turn on fan and put splatter proof thing on top of pan. I love my Swiss Diamond skillet for this. After 5 minutes, flip the breasts over. Cook for another 5 minutes over flame. Then place in oven. After 5 minutes, flip the legs. Cook for 5 more minutes and remove. Crispy skin, juicy meat. Enjoy!