INGREDIENTS

• 4 whole chicken legs or chicken breasts, skin-on and bone-in
• Sea salt and freshly cracked black pepper
• 1 cup of crème fraîche
• 1 large shallot, roughly chopped
• 4 cloves of garlic, barely chopped
• The leaves from 2 sprigs of rosemary
• 2 tablespoons of fresh thyme leaves
• 1 tablespoon of olive oil

METHOD

Salt and pepper all sides of the chicken.  In a baking dish that will hold the chicken in a single layer, toss together the crème fraîche, shallot, garlic, rosemary, and thyme, and season the marinade with salt and pepper.  Add the chicken and toss, making sure the crème fraîche gets all over every bit of the chicken.  Cover with plastic wrap and refrigerate overnight. Preheat the oven to 375 F.  Lightly grease a rimmed baking sheet.  Turn the chicken over in the marinade once last time to coat thoroughly, and place in a single layer on the baking sheet.  Drizzle with olive oil.  Bake 30 minutes (a little longer if using chicken breasts) until the internal temperature is 150 F.  Then crank up the oven to 500 F and bake until the skin puffs up and turns golden brown, about 5 more minutes.  Serve with a light green salad and baguette.