Here is one of my favorite chicken dishes and it is more a method rather than a recipe.
Preheat oven to 425 degrees
Chicken pieces(I use legs and occasionally thighs-leave the skin on please)
Here's the method part:
liberally salt your chicken and completely cover it with paprika and ground black pepper(I use the cheap stuff and could not imagine how delicious it could be with really prime paprika-if you splurge let me know!)
Place your chicken in a lightly oiled oven proof skillet or two-do not crowd the chicken(I use both of my cast iron skillets for this)
Put the chicken in the oven
After 15 minutes turn your chicken over
Let cook another 20 minutes.
Your chicken is done and delicious.
I always serve this with caramelized onions( usually 4-5 medium), english peas or brussel sprouts from the freezer, and crusty bread from the bakery as I have not even come close to mastering breads.
Tips for working with onions:
Freeze your onions for 30 minutes or so before you start slicing-if you work fast you can have those suckers sliced with your SUPER SHARP KNIFE before they warm up enough to send those tear making snot inducing fumes up to your face!
Plus you can cut them thinner when they are partially frozen.
Oh and to get the smell off your hands super easy you can do one of three things-buy one of those silly stainless steel eggs(but why?), rub your soapy hands thoroughly on the divider in your stainless steel sink or lastly (if you don't have a stainless sink)rub a stainless steel spoon in your hands as you wash them.
Stainless Steel is the bomb!
I cut onions nearly every day and trust me, these tricks do work.