Favorite way of using chicken pieces?

Silver Palate’s Chicken Marbella, or some version of Eric Ripert’s Chicken Bouillabaisse. I will buy parts sometimes: wings for chicken stock, or thighs for Chiicken Marbella, but if I buy a whole chicken I spatchcock it and roast it I don’t break it down - although I could. Good poultry shears are my friend.

Salut ! Definately spatchcock if I want a result closer to roast whole chicken.

Chicken Scarpariello from Kenji’s Serious eats recipe. It’s been far too long since I’ve made this.