1-Step 1: Prep the pan and chicken Start by lining a baking sheet with foil. This makes cleanup so much easier, and honestly, who wants to scrub baked-on cheese later? Trim the chicken thighs if needed, then pat them dry so the seasoning sticks better and the skin roasts more evenly. Dry chicken also helps the skin crisp up nicely in the oven.

2-Step 2: Season the meat side Place the chicken thighs on the tray with the meat side facing up. Season generously with flaky kosher salt, black pepper, 2 teaspoons dried marjoram, 2 teaspoons granulated garlic, and 1 teaspoon granulated onion. Drizzle with olive oil, then rub the seasonings in so every bit gets coated. Let the chicken marinate for 20 to 30 minutes so the flavor can sink in.

3-Step 3: Roast until the skin starts crisping Preheat the oven to 415°F. Flip the chicken skin-side up, then season the skin with more flaky kosher salt and black pepper. Roast for 45 minutes. During this time, the chicken starts rendering its juices, the skin turns golden, and the seasoning develops that deep roasted flavor we want.

4-Step 4: Add the cheese and finish roasting After the first roast, sprinkle the chicken with 1 cup finely shredded pecorino-romano cheese. Return the tray to the oven and roast for another 10 to 12 minutes. The cheese should melt into the skin and create a salty, savory crust. If you are cooking smaller cuts like wings or using chicken breasts instead, start checking earlier so nothing dries out.

5-Step 5: Make the creamy cacio e pepe sauce While the chicken finishes, use 1 tablespoon of the rendered chicken juices to build the sauce. Pour the juices into a saucepan, then add 1 cup heavy cream, 2 teaspoons black pepper, 1/4 teaspoon freshly grated nutmeg, 1/2 teaspoon granulated garlic, 1 teaspoon dried parsley, and 1/2 teaspoon dried marjoram. Simmer for 3 to 5 minutes until the sauce thickens slightly. Next, stir in 2 teaspoons fresh lemon juice and 1/2 cup finely shredded pecorino-romano cheese. Keep stirring until the cheese melts smoothly. Taste the sauce and add flaky kosher salt if needed. The lemon juice is important here because it keeps the sauce from tasting too heavy.

6-Step 6: Check doneness and rest the chicken Use a meat thermometer to check the chicken before serving. White meat should reach 160°F and dark meat should reach 170°F before resting. Because the chicken will continue to cook slightly while resting, this keeps it juicy instead of overdone. Let it rest for a few minutes so the juices stay inside the meat.

7-Step 7: Serve and garnish Spoon the sauce onto each plate, then place the chicken on top so the sauce pools around it. Finish with fresh basil and extra pecorino cheese if you want a little extra drama on the plate. Serve immediately while everything is hot, creamy, and smelling amazing.