In a small bowl, combine paprika, ground cumin, ground coriander, garlic powder, onion powder, dried oregano, ground black pepper, cayenne pepper, kosher salt, and brown sugar (if using). Whisk or stir until uniform in color and texture.

Taste a tiny pinch (optional) to check balance — adjust salt or cayenne to preference. Set the rub aside.

Prepare Chicken

Pat the chicken pieces very dry with paper towels. Removing surface moisture helps the skin crisp and the rub adhere.

Drizzle the olive oil over the chicken and rub it evenly over all surfaces. This helps the spice mix stick and promotes browning.

Sprinkle the spice rub evenly over both sides of each chicken piece—use all the rub or reserve any extra for another use. Press the rub gently into the skin and under any skin flap to season the meat beneath.

If time allows, cover and refrigerate for 30 minutes to 2 hours to let flavors penetrate. Bring to room temperature for 20 minutes before cooking if refrigerated longer.

Cook Chicken

Oven method (crispy skin, hands-off)

Preheat the oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and arrange the chicken skin-side up with some space between pieces. Roast for 25–35 minutes depending on piece size, until internal temperature reaches 165°F (74°C) at the thickest part and skin is browned. If skin isn't crisp enough, broil on high for 1–2 minutes, watching closely.

Stovetop + oven finish (seared then roasted)

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add the neutral oil. When shimmering, place chicken skin-side down and sear without moving for 5–7 minutes until deep golden brown. Flip and sear the other side 2 minutes. Transfer the skillet to the oven and roast 12–18 minutes until internal temperature reaches 165°F (74°C).

Stovetop only (if not using oven)

Heat skillet over medium heat with 1 tbs oil. Cover and cook skin-side down 8–10 minutes until deep golden and fat renders, then flip, reduce heat to medium-low, cover and cook 12–15 more minutes, flipping once, until cooked through. Uncover for last few minutes to crisp skin.

Finish & Serve

Remove chicken from oven or skillet and let rest for 5 minutes to allow juices to redistribute.

While resting, zest the lemon over the chicken and squeeze the lemon juice lightly on top to brighten flavors. Sprinkle chopped fresh parsley if using.

Serve hot. Leftover spice rub can be stored in an airtight container for up to 3 months.