Ingredients (all eyeballed):
6-8 chicken drumsticks, with skin still on
Olive oil (about 1/2 cup)
Black pepper (about 2 tsp)
Salt (about 1 tsp) – note, I tend to undersalt my food; easier to add to taste than take away!
Paprika (1 Tbsp)
Garlic powder (1 Tbsp)
Preheat oven to 350 F
Line deep pan (not a sheet) with aluminum foil
Mix oil and spices in a mixing bowl, stir thoroughly
Put in chicken, mix around until pieces are thoroughly coated by the oil
Put drumsticks in the pan, separated widely
Pour remaining oil mix over drumsticks
Bake for 40 minutes
Crank heat up to 420 F
Bake for another 20 minutes
8-10 boneless chicken thighs
Sun dried tomato pesto
1 heaping spoon grated parmesan (optional “secret ingredient”)
Preheat oven to 375 (F).
Start with the ricotta and pesto
Mix, and add in parmesan (optional, but IMHO really adds a mysterious trace flavor):
Distribute on chicken thighs in a pan; place thighs rough-side up. Spread cheese-and-pesto mix evenly in the pocket made by each thigh.
Bake for 40 minutes. Best served over rice other plain cooked grain.
Also good cut into pieces and served over linguine.