One of my favorite ways to cook chicken is to roast it in the oven with a sprinkling of a few herbs and spices.
There is no real recipe here, and the method couldn't be easier, regardless of how many pieces of chicken you'd like to cook.
To begin, start heating the oven to 350°F. Meanwhile, find a pan large enough for the amount of chicken you'll be cooking. Be sure to line the pan with parchment or spray it with non-stick spray. In fact, even if you use parchment, give it a little shot of pan spray to hold the herbs down.
Next, sprinkle the herbs and spices of your choice directly onto the pan or the sprayed parchment. My favorites are a crushed dried thyme and Cavender's Greek seasoning. In the past I've used seasoned salt, Montreal Chicken Seasoning, cajun seasoning, substituted savory for the thyme, etc. What you use is entirely up to you.
Interlude: Look at what I splurged on last week...an adorable little mortal and pestle for crushing herbs.
OK, back to the chicken. Place the chicken pieces, skin side up, in the seasoned pan. You could remove the skin, but I always leave the skin on. It helps keep the chicken moist (especially the breasts) and gives it more flavor. I eat the crispy skins, but Shane removes his (and gives it to me...). You do whatever you like.
As an aside: Your chicken pieces may vary. I learned to cut up a whole chicken from my mom. We cut the breast into three pieces. The one at top center in the photo has the wishbone in it. I save the wings and back in the freezer for soup at a later date.
OK, back to the chicken again. Once the chicken is in the pan, sprinkle the pieces with all the same seasonings you used to season the pan. Use as much or as little as you like. We like a lot of seasoning.
Place pan in the oven and roast at 350°F. You won't believe how amazing this chicken will smell after roasting for about 20 minutes. Roast the chicken for about 50-55 minutes, or until pieces temp out at 165°F when checked away from the bone in the thickest parts of the thigh or breast. You can remove the chicken from the oven at this point, when they look like this...
Or if you like, let it cook a little longer (about 70 minutes total); the meat will be VERY tender if you do and it will look like this.
You won't have any leftovers left over, but if you do, it tastes great on sandwiches or as part of the filling for a burrito.