Chicken skin is slimy and nasty if not crisp, that's why mom when she makes her chicken, thyme and lemon slow cooked chicken thighs tells you that after you have slow cooked the thighs under foil to take the foil of, turn them skin side up and cook until the skin is crisp and deliciousShe was so chaotic, the fact that she had wrong ingredients (skinless, boneless) for the recipe is not even high on the list of what was bad.
Upside-down chicken thighs aren’t a ‘thing’ you’d name a recipe for. They’re literally just turned skin side down. Or not.
That slimy, unbrowned chicken skin, cooked in its own ephemeradid she even say how long for? I’ve never known her to brown meat. I don’t think she knows how.