Last night it was baked chicken drums with simple rubs - one cajun and one provencal. Scored the chicken parts on both sides with ~1/2"/1 cm deep cuts, poured on some olive oil, rubbed in salt and some dried spice mixes we had lying around the cupboard, lay them flat on a baking sheet with aluminum foil, and baked for 1 hour at 425F. Prep <15 minutes.

There are a dozen more ways you could do this dish, including brining, marinade, other types of rub or spice, other parts, or whatever.

Optional: You can pour off some of the liquid (which can make a gravy) and/or flip the chicken near the end.

Thanks for sharing that. I live in Alaska, and we have a lot of salmon and halibut. I'm going to try that approach with halibut. It's similar to what we do, but I'm curious to see what scoring the fish and putting the rub inside the fish will do.

Me too, that sounds great. There are so many results for "quick recipes", many of which are expensive, unhealthy, or require a lot of prep.

Yes, often times it seems "quick" means "I've done this recipe 10 times so it's quick for me, here's how quick I can do it!"