Simple and Delicious Baked/Roasted Chicken

Usually I buy whole fresh chickens in Rami Levi (discount supermarket) every few weeks and put them in the freezer. I really find that they taste better than frozen ones sold locally. But when I went there to stock up on Monday morning, the whole chicken had a "last day to sell" for the same day I was there. I don't buy on "last day," since there's too much a chance that they just aren't fresh enough. The worker behind the counter refused to give me fresher ones from the back, so I checked out the chicken parts and discovered that the "bottoms," which are most popular in my family, were discounted, so that's what I bought. An additional advantage was that I didn't have to cut up the whole chicken into parts. I just separated/cut the leg/drumstick of the really large ones.

Now for my Simple and Delicious Baked/Roasted Chicken recipe:
 Seasonings:

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.

Enjoy!

PS you can certainly vary the seasonings and add fresh ones, like onion, too.