Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs / 1.36kg)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1/2 tsp salt

Instructions:

  1. Preheat your oven to 218°C (425°F) and line a baking sheet with parchment paper. Note: Parchment prevents the skin from sticking and tearing.
  2. Use paper towels to pat each chicken thigh completely dry, focusing on the skin. Rub each piece with olive oil until glistening. Note: Moisture is the enemy of crispiness.
  3. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, dried parsley, and 1/2 tsp salt.
  4. Sprinkle the spice rub and the remaining kosher salt and pepper generously over both sides of the chicken, pressing the spices into the skin. Note: Pressing them in ensures they don't just blow off in the oven.
  5. Place the thighs skin side up on the pan.
  6. Roast for 35-40 minutes until the skin is deep golden brown and the juices run clear.
  7. Use a meat thermometer to check that the internal temperature reaches 74°C (165°F).
  8. Remove from the oven and let the meat rest on the pan for 5-10 minutes. Note: Resting allows juices to move back into the meat.