Baked chicken is the most basic and probably the easiest of all chicken cooking methods. Essentially you just put the chicken in a pan, put the pan in the oven and let the chicken cook.
Roast chicken is the term used when you’re referring to a whole bird. Baked chicken is usually referring to chicken parts. That’s my opinion anyway.
Selecting The Chicken For Baking
Any chicken recipe certainly begins in the grocery store and baked chicken is no exception.
There is a pretty wide selection. You can get a whole chicken and cut it up yourself. (The most economical!)
Or you can buy the part you are interested in already to go.
My rule of thumb is to go for the whole chicken first. By buying whole chicken you can inspect the entire bird for quality.
When you buy chicken parts you really don’t know if that was the only good part left on a badly handled bird.
An exception to my rule of thumb is boneless, skinless chicken 
breasts and chicken leg quarters.
For some reason I’ve never been able to take a whole chicken and skin and bone the breasts to make the neat little packages that you can get in the grocery. I buy chicken leg quarters because they are sooo inexpensive and I’m cheap, cheap, cheap!
Brining Chicken For Baked Chicken
I begin most all of my chicken recipes by brining the chicken.
You can add flavor to your baked chicken with seasoned brine but my primary purpose for brining is to tenderize and add moisture to the finished product.
The brining process is simple and certainly worth the extra hour or so that it adds to the chicken baking process.
Follow the Baked Chicken Recipe
Popping chicken parts in the oven and letting them cook is easy enough. However you can have a much better product if you select a good recipe and follow it exactly
You can adjust the recipe to suit your tastes later but first time around follow the recipe
With probably less than 10 or 15 minutes prep time you can come up with chicken baked to restaurant quality!