Preheat oven to 425°F (220°C)
Pat chicken dry with paper towels
Season chicken with salt, black pepper, and optional spices (garlic powder, paprika, oregano, thyme)
Place chicken on a sheet pan or in a baking dish
Optional: Add sliced onions, lemon wedges, or vegetables around the chicken
Optional: Drizzle with olive oil or brush with melted butter
Bake chicken breasts (boneless) for 18–22 minutes or until 165°F (74°C) inside the thickest part
Bake chicken breasts (bone-in) for 30–40 minutes or until 165°F (74°C)
Bake chicken thighs (bone-in) for 35–45 minutes or until 175°F (80°C)
Bake chicken drumsticks for 35–45 minutes or until 175°F (80°C)
Optional: Broil 2–5 minutes at the end for browning
Rest chicken 5–10 minutes before slicing or serving
Discard any marinade that touched raw chicken
Ensure no pink near the bone and juices run clear