This is a favorite around our house.  Inspiration taken from The Pioneer Woman and Michael Ruhlman.

Several hours before you want to start cooking, make the quick brine.  In a small saucepan, combine

• 15 ounces water
• 3 ounces salt (type doesn’t matter)
• a couple of big spoonfuls of brown sugar.

Bring it to a boil and make sure the salt and sugar are dissolved.  Remove from heat and stir in

• 15 ounces ice.

When all the ice is dissolved, pour solution into a gallon-sized ziplock bag and add your chicken parts.  I like to use a pack of thighs (4) and a pack of legs (5).  Let the chicken soak in the brine for 2-3 hours.

Preheat oven to 400F.  When your chicken is done brining, dry it thoroughly and sprinkle lightly with salt and pepper.  Spread a little peanut oil or other oil that can tolerate heat all over a half sheet pan.  Place the chicken skin-side down on the pan.  Roast for 25 minutes.

Remove from the oven and brush the top with your favorite barbecue sauce.  Carefully, using a spatula, slide under the chicken and flip it.  Coat the skin side with sauce.  Return to oven for 7 minutes.

Remove from oven and coat the skin side with more sauce.  Using an instant-read thermometer, check the chicken’s temperature.  If it has reached 170F for dark meat or 165F for light meat, turn on the broiler and let the sauce bubble and char a little bit.  If it needs more time, return it to the oven to reach temperature before you do the broiling.

Let sit for 10-15 minutes before serving.

Tobin was checking out the Valentine’s Day treats he got at school.

T:  I like Smarties as much as the next kid, but…I love them.