5 pounds bone-in, skin-on chicken pieces, (cut larger pieces smaller) trimmed of excess fat and skin
2 tablespoons kosher salt
3 tablespoons brown sugar
2 tablespoons chili powder
2 tablespoons sweet paprika
2 teaspoons ground black pepper
1/4 teaspoon cayenne pepper (or to taste)
Make 2 or 3 short slashes in skin of each piece of chicken, taking care
not to cut into meat.
Combine salt, sugar, and spices in small bowl and mix thoroughly.
Coat chicken pieces with spices, gently lifting skin to distribute spice
rub underneath but leaving it attached to chicken.
Transfer chicken skin side up to wire rack set over rimmed foil-lined baking
sheet, lightly tent with foil, and refrigerate for 6 to 24 hours.
Secure skin of each breast piece with 2 or 3 wooden picks placed near edges
Adjust oven rack to middle position; heat oven to 425 degrees F.
Roast chicken until thickest part of smallest piece registers 140 degrees
F on instant-read thermometer, 15 to 20 minutes.
Increase oven temperature to 500 degrees F and continue roasting until chicken
is browned and crisp and thickest parts of breast pieces register 160 degrees,
5 to 8 minutes longer, removing pieces from oven and transferring to clean wire
rack as they finish cooking.
Continue to roast thighs and/or drumsticks, if using, until thickest part
of meat registers 170 to 175 degrees F, about 5 minutes longer.
Remove from oven; transfer chicken to rack and let cool completely before
refrigerating or serving.