"crisp skin" news and stories

By far, the most common way I prepare chicken these days is by roasting thighs. I went through a phase where I was doing whole chickens, and there's definitely something satisfying about pulling a whole bird from the oven. But for convenience, cost and flavor, I think that thighs are the way to go. I know some of you may be into the whole boneless, skinless breast thing, but I just find them dry and flavorless. Crisp skin, flecked with coarse salt, cracked pepper and rosemary is where it's at.