This simple Americas Test Kitchen recipe How to Make the Best Oven-Roasted Chicken Thighs with Bridget Lancaster is so simple, and works so beautifully.
i just followed the basic cooking prep. Can I apply it to chicken breast? Or maybe someone has a similar no frills technique for that?
Looking at the recipe I don’t think it will work for breasts. The technique of pricking the skin and cooking upside down and then broiling to crisp it takes advantage of the fat layer in thighs that breasts don’t have.
You could try this one, Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce Recipe
in general, i’d be skeptical using dark & light meat interchangeably in a recipe designed just for light meat (or just for dark meat); the difference between light & dark meat is comparable to the difference between steak & stew meat which is essentially determined by the amount of connective tissue. chicken breast (like steak) is best suited for quick cooking at high heat while dark meat will stand up to if not benefit from cooking for longer periods of time at a much lower heat to allow connective tissue to break down.