Ingredients:

  • 8 bone-in, skin-on chicken thighs (approx. 3.5 lbs)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika

Instructions:

  1. Pat every chicken thigh bone-dry using paper towels, pressing firmly on both the skin and the underside to remove all surface moisture.
  2. In a small bowl, whisk together the olive oil, salt, black pepper, garlic powder, onion powder, and smoked paprika until it forms a paste.
  3. Rub the seasoning paste generously over the skin and underneath the meat of each thigh.
  4. Place the thighs on a wire cooling rack set inside a large rimmed baking sheet, ensuring at least one inch of space between each piece.
  5. Bake at 400°F (200°C) until the skin is deep golden brown and an instant-read thermometer registers an internal temperature of 175°F (80°C).
  6. Transfer the chicken to a plate and let it rest for 5 to 10 minutes before serving to allow juices to redistribute.