Classic Roast Chicken Pieces

Chicken parts with bone-in and skin (breasts, thighs, etc.)

Olive oil (or whatever you have on hand)

Salt and Pepper

Preheat oven to 400 degrees

Coat bottom of roasting pan with oil and rub oil all over chicken pieces

Sprinkle both sides of chicken with seasoning and arrange pieces skin side up with the largest pieces in the centre

Cook at 400 degrees for 30 minutes, then lower the heat to 350 degrees and cook for 20-30 minutes more (approx 15 minutes per pound total cooking time).  Juices should run clear (not pink) when poked with sharp knife.

Remove from roasting pan and let sit for 5 to 10 minutes.  Cover with foil if you have it.

To make gravy, put the roasting pan with drippings on the stove, add ½ cup of water or chicken stock and scrape off dripping stuck to pan.  You can make gravy in the roasting pan or transfer to pot and cook it there.  In a glass, add 1-2 tbsp of flour to enough water to make paste. Stir until no lumps and add to gravy mixture to thicken it.  Add salt and pepper to taste.