Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika

Instructions:

  1. Pat the chicken thighs extremely dry with paper towels. Note: Spend a full minute on each piece to ensure maximum skin crispness.
  2. In a small bowl, mix the kosher salt, cracked black pepper, garlic powder, and smoked paprika.
  3. Rub olive oil over the skin of the thighs. Note: This creates a barrier that helps the spices stick.
  4. Apply the seasoning blend generously. Make sure to get some under the skin where the meat is exposed.
  5. Preheat your oven to 425°F (218°C). Note: Ensure the oven is fully preheated before the meat goes in.
  6. Place a wire cooling rack over your rimmed baking sheet.
  7. Arrange the thighs skin side up on the rack. Leave at least one inch of space between each piece to let the air flow.
  8. Bake for 35-40 minutes until the skin is deep golden brown and the internal temperature reaches 175°F (79°C).
  9. Move the meat to a plate and let it rest for 5-10 minutes. Note: This lets the juices settle so they don't run out the moment you cut in.