With a cleaver knife, cut the legs into 2 pieces and the thighs into 2 - 3 pieces and place in a large bowl.
In a small bowl, combine the olive oil, lemon juice, garlic, paprika, ginger, Noubess Garlic, and Herb Seasoning and salt and pepper if using.
Pour the marinade into the bowl containing the chicken pieces and mix well to combine. Let marinate for 1 - 4 hours or overnight.
Remove the chicken from the marinade and place in a single layer in a large prepared baking dish. Reserve the marinade. to make a Creole Sauce.
Bake for 20 minutes and baste the chicken pieces generously with the reserved marinade. Continue baking for another 15 to 25 minutes (a total of 35 to 45 minutes), until the chicken is cooked through, juices running clear (internal temperature of 165°F).
Pour the juices from the pan into a serving bowl and make a Creole Sauce to serve with the chicken.
Serve alone, or with Quick Pasta and Veggies Dinner, Aromatic Red Rice with Leeks and Herbs or Pan Roasted Chayote with Sweet Potatoes