Even easier that mak's. Salt (I prefer kosher), whatever herbs/spices you have and feel like using. Make a mix that's, I dunno, 33-50% salt, the rest whatever proportions of herbs/spices sounds good to you (or 100% salt, or almost all salt with some pepper). Sprinkle a dusting over the drums, turn them and dust again so all sides are coated. Experiment to see how much salt you like (guessing I use about 1% or maybe a little less of meat weight). Let it sit with the salt for however long you can stand, a few seconds or up to a full day (though for more than a couple hours put in the fridge). Put in a 300F oven on convection, or 350F without the fan. Turn once when the skin is getting crispy so the bottom side can also crisp up. Maybe 45 minutes total. Serve with mashed taters, or rice or bread or salad or whatever you want.