1-Getting this Cacio E Pepe Chicken just right: is all about simple steps that lead to amazing results. First, trim excess fat from the 8 chicken thighs to help them cook evenly and stay juicy. Then, season the meat side with salt, black pepper, 2 teaspoons dried marjoram, 2 teaspoons garlic powder, and 1 teaspoon onion powder for a flavor boost that seeps in deep.

2-Drizzle the chicken with olive oil and give it a good massage: to lock in those seasonings, then let it rest for 20 to 30 minutes. Preheat your oven to 415 degrees F and flip the chicken skin-side up pat it dry, drizzle more olive oil, and season the skin with salt and plenty of black pepper. Pop it on the middle rack and roast for 45 minutes until it’s golden brown and irresistible.

3-Once it’s out: sprinkle 1 cup finely shredded pecorino-romano cheese over each piece and roast for another 10 to 12 minutes until the cheese melts and crisps up nicely. Let it rest for 5 minutes to keep those juices in place. For the sauce, grab a skillet and mix 1 tablespoon rendered chicken juices (if you have it), 1 cup heavy cream, 2 teaspoons black pepper, 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon garlic powder, 1 teaspoon dried parsley, and 1/2 teaspoon dried marjoram.

4-Simmer and Serve: Simmer this mix over medium-high heat for 3 to 5 minutes until it thickens, then pull it off the heat and stir in 2 teaspoons fresh lemon juice and 1/2 cup finely shredded pecorino-romano cheese. Taste and adjust with salt and black pepper as needed. Serve the chicken on top of that creamy sauce, garnished with fresh basil and extra pecorino-romano cheese. The total time is about 1 hour and 25 minutes, with 30 minutes prep and 55 minutes cooking, so it’s a breeze for busy folks.