2 broiler-fryers (any size), cut up (reserve back & bony pieces for stock)
Salad oil
Juice of 1/2 lemon (ReaLemon may be used)
Salt, pepper, paprika to taste

Wash chicken and dry on paper towel. Rub generously with salad oil. Line shallow roasting pan with aluminum foil. Arrange chicken, skin side up in a single layer in pan. (Skin may be removed for those watching fat intake.) Sprinkle with juice, salt, pepper and paprika. Bake, uncovered in a preheated 425 degree oven, without turning until tender and browned, 45 to 60 minutes.