Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper or heat a cast iron skillet.
  2. Use paper towels to pat every inch of the chicken skin completely dry to ensure a crispy crust.
  3. In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, and paprika.
  4. Rub the spice mixture generously over the chicken, ensuring you get under the skin where possible.
  5. Arrange the thighs skin-side up on the pan, leaving space between each piece for air circulation.
  6. Roast for 30–35 minutes until the skin is deep golden brown and the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
  7. Transfer the chicken to a plate and let it rest for 5–10 minutes to allow juices to redistribute.