" When the dark meat is cooked, return the breasts to the pan and crank the oven to 450°F to let the sauce reduce and the skin to get dark brown and crisp, about 12 minutes. Brush the chicken with the marinade from the pan every 3 to 4 minutes to glaze them. Serve warm, garnished with cilantro and slivered scallions. Cover and refrigerate leftovers for up to 3 days. "

― Samin Nosrat , Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking