Pretty straightforward way to make tasty chicken with cheap ingredients in a relatively healthy way. The hardest parts are seasoning under the skin and waiting for it to be done.
The wire rack allows the chicken to get crispy on the outside and shed some of its fat. For the second round of baking, use an instant read thermometer to make sure the meat near the bone is about 160°F. If it’s not there yet, stick them in the oven for a bit longer before checking again.