Champagne Chicken

Preheat the oven to 375°.

Pat dry one 4-lb. chicken, cut into 8 pieces with a paper towel and season them all over with 1 tsp. kosher salt and ½ tsp. freshly ground pepper.

In a 12" ovenproof skillet, heat 2 Tbsp. extra virgin olive oil over medium heat. Add half the chicken pieces, skin-side down, and cook undisturbed until the skin is golden brown and the chicken releases fairly easily from the pan, 6 to 8 minutes. (Use a splatter screen if you have one.) Flip and cook until browned on the other side, about 3 minutes. Transfer to a plate and repeat with the remaining pieces of chicken.