Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried oregano

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Note: Even a little moisture will steam the skin instead of crisping it
  2. In a medium mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, smoked paprika, garlic powder, and dried oregano.
  3. Toss the chicken thighs in the marinade. Make sure every piece is evenly coated, especially under the skin.
  4. Arrange the thighs skin side up on a large rimmed baking sheet. Give them a little space so they aren't touching.
  5. Roast in a preheated oven at 425°F (218°C) for 30-35 minutes. Cook until the skin is deep mahogany and you see the juices running clear.
  6. Check the internal temperature with a meat thermometer. Wait until it hits 165°F (74°C).
  7. Transfer the chicken to a plate.
  8. Let it rest for 5-10 minutes. Note: This allows the juices to move back into the meat