Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a rimmed baking sheet with foil and place a wire cooling rack on top. Note: Preheating is key for that initial sear
  2. Use paper towels to pat the chicken thighs completely dry, focusing especially on the underside to prevent steaming. until the skin feels tacky, not wet
  3. In a small bowl, combine the kosher salt, black pepper, garlic powder, smoked paprika, and dried oregano.
  4. Rub olive oil over the skin and sides of the chicken. Note: This creates a barrier that helps the spices adhere
  5. Generously coat the chicken with the seasoning mix, pressing the rub firmly into the skin.
  6. Place the thighs skin side up on the wire rack. ensure they aren't touching
  7. Roast for 35–40 minutes until the skin is deep golden brown and crackling
  8. Use a thermometer to check that the internal temperature reaches 165°F (74°C).
  9. Transfer the chicken to a plate and allow it to rest for 5–10 minutes before serving.