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Ingredients
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For the chicken
Optional garnish and serving
Method
For the chicken
Prep the chicken
Pat the chicken pieces dry with paper towels. Drying helps the skin crisp and allows seasonings to adhere.
Make the seasoning mix
In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, paprika and thyme. Stir to distribute evenly.
Season and marinate
Place the chicken in a large bowl or tray. Drizzle with olive oil and lemon juice, then sprinkle the seasoning mix over the pieces. Rub the oil and seasonings into the skin and under any loose skin. If time allows, cover and refrigerate for 30 minutes to 2 hours to let flavors develop (optional).
Preheat oven
Preheat the oven to 200°C (400°F). Position a rack in the middle of the oven.
Roast the chicken
Arrange the seasoned chicken skin-side up on a rimmed baking sheet or in a shallow roasting pan lined with foil for easier cleanup. Make sure pieces are not crowded; use two pans if necessary. Roast for 35–45 minutes, or until the skin is golden-brown and an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) reads 74°C (165°F). If pieces are large, additional 5–10 minutes may be needed.
Optional finish for extra crispness
If you want extra-crispy skin, switch the oven to broil for the last 2–3 minutes, watching closely to avoid burning.