Oven-Roasted Chicken Adobo

Ingredients

• 6 skin-on, bone-in chicken thighs (about 2½ lb.)
• Johnny’s seasoning salt or kosher salt
• ½ tsp. cracked black pepper; plus more freshly ground (optional)
• 2 Tbsp. vegetable oil
• 1 small onion, thinly sliced
• 8 garlic cloves, smashed
• ½ cup cane vinegar (preferably Datu Puti)
• ¼ cup soy sauce (preferably Silver Swan)
• 3 Tbsp. Knorr liquid seasoning
• 3 bay leaves
• Garlic Fried Rice and Winter Greens Laing (for serving)

Method

1. Preheat oven to 375°. Pat chicken thighs dry, then season very lightly all over with seasoning salt (or kosher salt and pepper). Heat oil in a large skillet over medium-high. Arrange chicken, skin side down, in pan and cook until deeply browned underneath, 8–10 minutes. Turn chicken over and cook until lightly browned on the other side, about 3 minutes. Transfer to a roasting dish just large enough to fit chicken in a single layer and arrange skin side up; set aside. Pour out and discard all but 2 Tbsp. chicken fat from the pan.
2. Set skillet over medium heat. Add onion and garlic and cook, stirring occasionally, until garlic is golden and onion is translucent, about 3 minutes. Add vinegar, scraping up any browned bits stuck to bottom of skillet with a wooden spoon, then add soy sauce, liquid seasoning, bay leaves, ½ tsp. cracked pepper, and ½ cup water. Bring to a simmer, then remove from heat and pour over reserved chicken in baking dish (chicken should be mostly covered with only skin left exposed).
3. Bake chicken, adding a splash or so of water if dish is looking dry at any point, until meat is almost falling off the bone, 60–75 minutes.
4. Divide rice among plates and nestle chicken thighs alongside, dividing evenly. Serve with laing.