[Matt Smith]

All of the (free range) chicken is delicious if done in a way that compliments it.
I'm guessing this thread is more about the reality that thighs have been overlooked in the past in favor of breast?
A perfectly cooked- on the verge of under cooked but safe- breast, fried in butter with a creamy sauce is magic.
Thigh and wing are my favourite for most other meals. Heck, I'll even do a feast of drums, cut perpendicular to the bone in several places, then marinated in what ever heavenly concoction suits your mood. I do feel a bit sorry for the chooks sometimes, but they were born yummy, like fish. Not their fault.