Ingredients:

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

Instructions:

  1. Trim any excess hanging skin from the chicken thighs and pat the skin extremely dry on all sides using paper towels.
  2. Drizzle olive oil over the thighs to create a tacky surface.
  3. In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, and onion powder.
  4. Sprinkle the seasoning blend generously on both sides of the chicken, pressing the spices into the skin.
  5. Arrange the thighs skin-side up on a lined baking sheet, ensuring at least one inch of space between each piece.
  6. Roast in a preheated 425°F (218°C) oven for 35–40 minutes until the skin is deep mahogany and the internal temperature reaches 175°F (79°C).
  7. Remove the pan from the oven and let the meat rest for 5 minutes.