Instructions

• Preheat the oven to 375°F (190°C). Lightly oil a casserole dish using some of the 2 to 3 tablespoons olive oil.
• In a small bowl, stir together the paprika, garlic powder, onion powder, black pepper, cayenne pepper (if using), and sea salt.
• Pat the 2 to 3 pounds bone-in chicken pieces dry with paper towels. Place the chicken in the oiled casserole dish.
• Drizzle the chicken with the remaining olive oil and use your hands to rub the oil over all surfaces of each piece.
• Sprinkle both sides of each piece of chicken evenly with the spice blend, pressing gently so the spices adhere.
• Bake on the center rack of the preheated oven 35 to 45 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F when checked with an instant-read thermometer (avoid touching bone).
• If you want crisper skin, move the chicken up one rack and broil on High for 3 to 8 minutes, watching closely and removing when the skin reaches your desired level of crispness.
• Remove the chicken from the oven and let it rest for 10 minutes before serving to allow the juices to redistribute.