Preheat oven to 425ºF. Heat the neutral cooking oil in a skillet over medium-high heat. Once hot, pat the chicken dry and season all over with salt and pepper. Place into the skillet and cook in batches, skin-side down, until the skin is crispy and golden (about 5 minutes).
As the chicken finishes cooking, transfer it to a sheet pan, skin-side up. Drain off all but 2 tablespoons of chicken fat and set the skillet aside.
Place a small piece of aluminum foil in the corner of the sheet pan and add the pine nuts in an even layer.
Transfer the sheet pan to the oven. After 5-7 minutes, remove the pine nuts and set aside.
Continue baking the chicken for another 30 minutes or until an instant-read thermometer reaches 165ºF. Turn off the oven and leave the chicken in the warm oven until you are ready to plate the dish.