Cutting slashes into bone-in chicken parts not only allows seasonings to flavor the meat throughout, the cuts also grip the paste or rub that’s applied, for bigger flavor impact. The chicken cooks a little more quickly, too. In this recipe, the flavorings strike a balance of sweet, spicy, garlicky and tangy, with fresh ginger adding pungency. Prep and season the chicken as the first step, then let stand at room temperature while the oven heats. For easier cleanup, line the baking sheet with foil.