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Preheat oven to 400˚F.
Take chicken out of the fridge 20 minutes before you’re ready to cook.
Lightly grease a baking sheet or a baking dish with cooking spray and set aside.
Pat dry the chicken pieces with paper towels.
Grease chicken pieces with cooking spray or a drizzle of olive oil.
In a small mixing bowl combine salt, pepper, paprika, garlic powder, onions powder, thyme, and oregano; mix to combine.
Sprinkle chicken pieces with the prepared seasoning; rub it all around.
Transfer chicken to previously prepared baking dish, and arrange them chicken skin-side up. Leave a little bit of space in between the chicken pieces.
Bake, uncovered, for 30 minutes.
Lower temperature to 350˚F, and continue to cook for 10 to 20 more minutes, or until internal temperature of the chicken registers at 165˚F. I highly recommend to use an Instant Read Meat Thermometer for accuracy.
If you’d like a crispier browned skin, place chicken under the broiler the last 3 to 5 minutes.
Remove from oven.
Transfer chicken pieces to a serving plate.
Tent a piece of foil over the chicken and let rest for 8 to 10 minutes before cutting.
Garnish with parsley and serve.