To complete your recipe, please follow the instructions listed below based on the chicken cut you received.
 

Chicken breasts

In a large pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Add the chicken* to the pan and cook, partially covered, 6 to 8 minutes per side, until cooked through.

Bone-in chicken thighs

Preheat the oven to 450°F. Pat the chicken dry with paper towel. In a large pan, heat a drizzle of oil on medium-high. Add the chicken to the pan and sear, 2 to 3 minutes per side, until browned. On a lined sheet pan, arrange the chicken* in a single, even layer and roast in the oven, 25 to 30 minutes, until the chicken is cooked through.

Bone-in chicken legs

Preheat the oven to 450°F. Pat the chicken dry with paper towel. In a large pan, heat a drizzle of oil on medium-high. Add the chicken to the pan and sear, 2 to 3 minutes per side, until browned. On a lined sheet pan, arrange the chicken* in a single, even layer and roast in the oven, 35 to 40 minutes, until the chicken is cooked through.

Chicken drumsticks

Preheat the oven to 450°F. Pat the chicken dry with paper towel. In a large pan, heat a drizzle of oil on medium-high. Add the chicken to the pan and sear, turning frequently, 4 to 5 minutes, until browned on all sides. On a lined sheet pan, arrange the chicken* in a single, even layer and roast in the oven, 30 to 35 minutes, until the chicken is cooked through.

 
Bon appétit!

 
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.