Trim the chicken pieces of excess fat. Pat the chicken pieces dry with a paper towel. Sprinkle all sides with salt. Let the chicken pieces sit for 15 to 20 minutes to take the chill off.

Preheat the oven to 400°F (205°C).

Pat the chicken pieces dry with a paper towel. Rub olive oil all over the chicken pieces and on the bottom of the roasting pan. Sprinkle the chicken pieces all over with black pepper and a little more salt. Arrange the chicken pieces in the pan, so that all the pieces are skin-side up.

Bake uncovered in the oven for 30 minutes at 400°F (205°C). Then lower the heat to 350°F (175°C) and bake for an additional 10 to 30 minutes until the juices run clear.

If the chicken isn't browning well enough, place the chicken under the broiler for the last 5 minutes of cooking until browned sufficiently.

Remove from oven and transfer the chicken to a serving dish. Tent with aluminum foil and let rest for 5 to 10 minutes before serving.

For gravy, place the roasting pan with all its drippings on the stovetop and set the burner to medium heat. Use a metal spatula to scrape up the stuck drippings. Pour in some white wine or chicken stock to help loosen the drippings and heat until reduced to desired thickness.

Serve with steamed rice, mashed potatoes, or Spanish rice.