Ingredients:

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

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire cooling rack on top.
  2. Use paper towels to pat the chicken skin until it is bone-dry to ensure a crispy texture.
  3. In a small bowl, mix the kosher salt, cracked black pepper, garlic powder, onion powder, and smoked paprika.
  4. Rub olive oil over the chicken thighs, then coat generously with the seasoning blend, ensuring some seasoning gets underneath the skin.
  5. Place the thighs skin-side up on the wire rack and roast for 40 minutes, or until the skin is deep mahogany brown and the internal temperature reaches 175°F (80°C).
  6. Remove from the oven and let the chicken rest for 5 minutes before serving.