Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp avocado oil
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika

Instructions:

  1. Pat the chicken thighs extremely dry using paper towels. This is the most important step; any moisture left will steam the skin.
  2. Lightly coat the skin side of the chicken with avocado oil to help the spices stick and aid in heat conduction.
  3. In a small mixing bowl, combine the baking powder, kosher salt, black pepper, garlic powder, and smoked paprika.
  4. Sprinkle the seasoning mixture evenly over both sides of the chicken, using your fingers to press the spices firmly into the skin.
  5. Place a wire cooling rack inside a large rimmed baking sheet.
  6. Arrange the thighs skin side up on the rack, leaving an inch of space between them for airflow.
  7. Bake at 425°F (218°C) for 30-35 minutes.
  8. Remove from oven when a meat thermometer reads 165°F (74°C) to 175°F (79°C) in the thickest part.
  9. Let the meat rest on the rack for 5 minutes before serving to let the juices redistribute.