For the chicken

Line a baking sheet with heavy-duty foil. Trim the thighs of excess fat. Season the meat-side of each chicken thigh with a generous amount of flaky kosher salt and black pepper. Evenly sprinkle the dried marjoram, granulated garlic, and granulated onion all over the meat. Drizzle with a little olive oil and massage into the meat. Let it sit for 20-30 minutes. Meanwhile, preheat the oven to 415-degrees F.

Flip the chicken over, skin-side up. Pat the skin dry with a paper towel, then drizzle olive oil on the skin and massage to coat. Season the skin with kosher salt and plenty of black pepper. Roast the chicken for 45 minutes until golden brown. Remove from the oven and sprinkle the tops of each thigh with a desired amount of cheese. Place the chicken back into the oven to roast an additional 10-12 minutes. Remove from the oven and let them rest while you make the sauce.

For the sauce

In a large skillet, pour in 1 tablespoon of the chicken juices (if using), heavy cream, black pepper, grated nutmeg, granulated garlic, dried parsley, dried marjoram and bring to a simmer over medium-high heat. Stir to combine. The cream will thicken quickly, about 3 to 5 minutes. When it thickens, turn off the heat and add the lemon juice and pecorino cheese. Stir to combine, then taste it. Season with flaky kosher salt to taste, and add more black pepper if you’d like. Place the rested chicken thighs on top of the cream mixture and serve.