Pat dry the chicken or at least shake off the excess water, put in a baking tray then drizzle some chilli oil (or use softened butter/margerine), generously season with salt and peppers and rosemary, massage the chicken well to make sure that the seasoning is even. Bake in the preheated oven for about 30 minutes or until the juices run clear when you poke it with knife and until the skin is crisp and well-browned (the best part, crispy skin!). Serve with rice and with your favorite side dish. Enjoy!