BLASTED CHICKEN BY CHEF MELINDA LEE

NOTE ABOUT SMOKE: This can be a smoky project during “blasting” time - use a two-section (slotted top, fitted over a shallow bottom pan) broiler pan. Line the bottom section with foil, put sliced potatoes in the bottom section (toss the potatoes with a bit of olive oil, salt and pepper, and any other seasonings you like, before adding them to the pan). Then, replace the top, place the chicken on top of the pan, and cook as directed. The juices run down into the bottom - creating much less smoke and resulting in very flavorful cooked potatoes as a side dish!