Why does this recipe produce so much smoke? But only sometimes...

https://ift.tt/2uSEgze found this recipe a year or so ago and it immediately became a staple in my house. Despite there being only a few ingredients, the flavor is complex and extremely rich. I recommend it to anyone who loves chicken. I use garlic salt and lemon pepper instead of just salt and pepper, and I give it a dusting of paprika, otherwise I follow it exactly.The thing is, it makes a lot of smoke. Like a lot a lot. But the weird thing is, despite everything being the same, sometimes it fills the living room with smoke and sometimes it makes just a little. It always smokes, because it calls for olive oil to be put in the oven at 475 degrees, but tonight I used lower heat than usual to try and mitigate the cloud, but it smoked worse than it has in months.So, home cooks of reddit, looking at the recipe, what can I do to make it smoke less? I'll deal with it if it's just going to smoke because the skin tastes like straight up bacon, but if I could get it to stop that would be awesome. via /r/Cooking https://ift.tt/2GNvkOd