Bone-in skin-on chicken breast with lemon-thyme pan sauce

Dry brine: sprinkle kosher salt lightly on top and bottom; leave at room temperature one hour, or ideally a few hours up to overnight uncovered in the fridge, to dry the skin.

Add high smoke point oil and lay the chicken skin down in a cold pan (or a preheated, almost smoking one) so the skin heats slowly and renders its fat.

Weigh it down with chef weights or a heavy pan; heat on medium to medium-high. Once it sizzles, leave it until the skin releases easily and is evenly brown.

Flip back onto exactly the same spot to cover the fond so it does not burn; cook a solid minute on medium.

Finish in a 425F oven, preferably convection, to about 150F at the thickest point.

Pull at 150 to 152F at the thickest point and rest on a plate, a little under 10 minutes.

Pan sauce: over medium-high heat, once the oil shimmers add one chopped shallot; its moisture lifts the fond. Turn the heat down and saute about a minute until translucent at the edges.

Add two small cloves of crushed garlic, saute a moment, then deglaze with about half a cup of chicken broth.

Squeeze in the juice of one lemon through a sieve and add a couple of thyme sprigs.

Reduce to a couple of tablespoons, until a spoon drawn through leaves a trail.

Kill the heat and mount with cold butter, about 50-50 with the liquid, whisking constantly so it does not break.

Fish out the thyme and garlic, or pass through a fine mesh sieve; add fresh parsley, a little salt and freshly ground pepper and whisk.

Carve the breast off the rib cage in one piece, cutting carefully underneath, and serve with the sauce on top.