My favorite non-labor-intensive way to cook chicken (brests, thighs or drumsticks) is to throw them on a cookie sheet, skin side up, sprinkle liberally with Lawrie's Seasoned Salt, Garlic salt and sometimes paprika, and bake them in a 350 (F) oven until they're done (which will vary depending upon how thick they are, but generally about half an hour to 45 minutes).

I don't use oil on the cookie sheet or handle the chicken at all beyond dumping it out of the wrapping onto the cookie sheet.

We usually bake up at least one cookie sheet of drumsticks once a week, and keep them in a plastic container in the fridge for quick snacks. The thighs and breasts are generally for meals -- but this is good cold, too.

Marie H