Ingredients

1 chicken, cut into parts

Olive oil

Salt & Pepper (or Tony's Chachere's Seasoning)

Directions

1. Preheat the oven to 400°F.

2. Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.

3. Pat the chicken pieces dry with a paper towel. Rub olive oil all over the chicken pieces and on the bottom of the roasting pan.

4. Sprinkle the chicken pieces all over with black pepper and a little more salt.

5. Arrange the chicken pieces in the pan, so that all the pieces are skin-side up, and the largest pieces are in the center of the pan.

6. Bake (uncovered) in the oven for 30 minutes at 400°F. This initial high heat will help brown the chicken.

7. Lower the heat to 350°F (175°C) and bake for an additional 10 to 30 minutes until the juices run clear (not pink) when poked with a sharp knife or the internal temperature of the chicken breasts is 165°F, and of the thighs is 170°F.

8. Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.