Preheat your oven to 425°F (220°C). Pat the chicken dry; moisture is the enemy of crispy skin.

Brush chicken with olive oil, then season generously with salt, pepper, garlic powder, and onion powder. Give the spices a little massage—it’s bonding time.

Arrange the chicken on a baking sheet or in a roasting pan, skin side up. No crowding; space means crispiness, not steaming soup.

Bake for 25–30 minutes, until the skin is golden and the juices run clear. If you’re unsure, a quick thermometer check should read 165°F (74°C) in the thickest part.

While the chicken rests, pour a splash of base pan drippings into a small saucepan. Add 1 tablespoon flour and whisk to make a roux. Cook 1–2 minutes until lightly browned.

Stir in chicken stock and bring to a simmer. If you want more creaminess, add milk or cream. Simmer until glossy and thick enough to coat the back of a spoon.

Taste and adjust salt, pepper, and a pinch of garlic powder if needed. Pour gravy over the chicken or serve on the side. Garnish with chopped herbs for a pop of color.