1. Trim excess fat from chicken and pat pieces dry with a paper towel.

2. Sprinkle all sides with kosher salt and let sit for 15 to 20 minutes at room temperature.

3. Preheat oven to 400°F (205°C).

4. Rub chicken pieces with olive oil and lightly oil the bottom of a roasting pan.

5. Sprinkle chicken with black pepper and a little more salt.

6. Arrange chicken skin-side up in the pan, placing breasts in the center. Leave space between each piece.

7. Bake uncovered for 30 minutes at 400°F (205°C).

8. Reduce oven to 350°F (175°C) and bake for an additional 10 to 30 minutes until internal temps reach 165°F for breasts and 170°F for thighs.

9. If needed, broil for the last 5 minutes for extra browning.

10. Remove from oven, transfer to serving dish, and tent loosely with foil. Let rest 5 to 10 minutes.

11. (Optional) To make gravy, place roasting pan over medium heat. Add chicken stock and scrape up pan drippings.

12. Transfer to a saucepan and simmer to reduce. Thicken with cornstarch slurry if desired.

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