Now for my Simple and Delicious Baked/Roasted Chicken recipe:
lemon slices, ground pepper, sweet paprika, garlic and cuzbara (Coriander, also known as cilantro or Chinese parsley)Chicken, best cut into serving-size pieces, though you can use the same seasonings on a whole chicken or one cut "butterfly" or spatchcocking aka in half.
Bake uncovered in the oven about 220 degrees Centigrade (220°C × 9/5) + 32 = 428°F) with turbo fan going until it begins to look cooked, then lower to about 190 for another 10-15 minutes. It takes longer if you don't have a turbo oven. Remember that every oven is different, and different sorts of baking pans also affect temperature and cooking time.
Yes, it's that simple, and I don't add salt or any oils. Since I prepare my chicken in advance, I store the cooked chicken in containers in the refrigerator and include all of the natural juices/fats in the pan along with the chicken. I heat the chicken with the natural juices/fats, which have a lot of the flavor and richness.
PS you can certainly vary the seasonings and add fresh ones, like onion, too.