Take chicken out of the fridge 20 minutes before you’re ready to cook.
Lightly grease a baking sheet or a baking dish with cooking spray and set aside.
Pat dry the chicken pieces with paper towels.
Grease chicken pieces with cooking spray or a drizzle of olive oil.
In a small mixing bowl combine salt, pepper, paprika, garlic powder, onions powder, thyme, and oregano; mix to combine.
Sprinkle chicken pieces with the prepared seasoning; rub it all around.
Transfer chicken to previously prepared baking dish, and arrange them chicken skin-side up. Leave a little bit of space in between the chicken pieces.
Bake, uncovered, for 30 minutes.
Lower temperature to 350˚F, and continue to cook for 10 to 20 more minutes, or until internal temperature of the chicken registers at 165˚F. I highly recommend to use an Instant Read Meat Thermometer for accuracy.
If you’d like a crispier browned skin, place chicken under the broiler the last 3 to 5 minutes.
Remove from oven.
Transfer chicken pieces to a serving plate.
Tent a piece of foil over the chicken and let rest for 8 to 10 minutes before cutting.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American
Keyword: healthy chicken dinner ideas, how to bake a whole chicken, roasted chicken pieces