Preheat oven to 400°F.
Rinse chicken pieces with water, pat them dry and coat lightly with EVOO. Combine salt, pepper and herbs in a small dish. Rub seasoning into the skin of chicken pieces. Arrange them in a single layer on a rack in roasting pan. Place in the center of oven and reduce heat to 350°F. Roast chicken 30-40 minutes, depending on size of pieces, basting every 15 minutes. Place aluminum foil tent over top of pan once skin begins to brown to keep it from becoming too dark. Remove chicken from oven when meat thermometer reads 165°F, or when juices run clear when skin is pricked at deepest part of thigh. Let chicken cool to room temperature before removing from the roasting pan.