Bone-in chicken pieces get rubbed with olive oil, smoked paprika, salt, and pepper, then roasted skin-side up on a wire rack until the fat renders and the edges start to crisp. While that happens, a quick stovetop sauce comes together from ketchup, apple cider vinegar, brown sugar, mustard, garlic powder, and onion powder, simmered just until it thickens into something glossy and clingy. Two rounds of brushing during the final stretch of roasting build up a deeply caramelized, sticky glaze on the skin, and a splash of cayenne keeps things interesting if you like a little heat. The chicken finishes juicy inside with a lacquered, restaurant-worthy exterior, and extra sauce on the side means every bite gets exactly the amount of tang you want. It's a straightforward, oven-only method that skips the grill without skipping any of the flavor. This one's a reliable pick for a gluten free dinner rotation, no special equipment or hard-to-find ingredients required.
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Preheat the oven to 425°F (220°C). Set a wire rack inside a large rimmed baking sheet and lightly coat the rack with cooking spray or a thin film of oil.
Pat the chicken pieces dry with paper towels, then rub them all over with the olive oil. Sprinkle evenly with the salt, black pepper, and smoked paprika.
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