Preheat your oven to 425°F. Lightly grease a rimmed baking dish with olive oil. You can use a 9 X 13-inch baking dish or a large baking sheet.
Place the chicken pieces in the prepared baking dish. Generously spray their tops with olive oil and sprinkle them with the seasonings.
Bake the chicken, uncovered, until the skin is crisp and browned and the internal temperature reaches 165°F, 40-45 minutes. Check the chicken after the first 30 minutes. If the skin or the spices seem to be browning too much, loosely cover it with foil and continue baking.
Allow the chicken to rest for 5 minutes before serving.
Video
Notes
In the video and photos, you can see me making half the recipe.
Many chicken recipes instruct you to trim any excess skin from the thigh part. Me? On the contrary. When I make this recipe, I leave every bit of delicious skin on.
You can brown the chicken, especially the tops, in an ovenproof skillet in some butter or oil, then transfer it to the oven. This method achieves extra-crispy skin. I rarely bother because simply oven-baking yields fabulous results and is so much easier.
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. I don't like to reheat them. Reheating dries the chicken out. Leftover chicken is delicious when eaten cold!