Step 1: Pat the chicken pieces thoroughly dry with paper towels. This is crucial for achieving crispy skin.
Step 2: In a large bowl or a gallon-sized resealable bag, combine the olive oil, minced garlic, lemon juice, Dijon mustard, chopped fresh rosemary, chopped fresh thyme, smoked paprika, onion powder, sea salt, and black pepper. Whisk or shake well to combine the marinade.
Step 3: Add the dried chicken pieces to the marinade, ensuring each piece is well-coated. Cover the bowl or seal the bag and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Step 4: About 30 minutes before baking, remove the chicken from the refrigerator to bring it to room temperature. This promotes more even cooking.
Step 5: Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or a cast-iron skillet, or line with parchment paper for easier cleanup.
Step 6: Arrange the chicken pieces skin-side up on the prepared baking sheet, ensuring there is some space between each piece for even cooking and browning.
Step 7: Bake for 45-55 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) using a meat thermometer. The skin should be golden brown and crispy.
Step 8: For extra crispy skin, you can briefly broil the chicken for 2-3 minutes at the end, watching carefully to prevent burning.
Step 9: Remove the chicken from the oven and let it rest on the baking sheet or a cutting board for 5-10 minutes before serving. This allows the juices to redistribute, ensuring the chicken remains incredibly tender and juicy.