Ingredients:

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

Instructions:

  1. Preheat oven to 425°F (218°C). Line a baking sheet with foil and place a wire cooling rack on top.
  2. Pat the chicken thighs extremely dry with paper towels, focusing on the skin to prevent steaming.
  3. Rub the chicken thighs with avocado oil.
  4. In a small bowl, mix kosher salt, black pepper, garlic powder, smoked paprika, and dried oregano. Coat both sides of the thighs, pressing spices into the skin.
  5. Place thighs skin-side up on the wire rack and roast for 35 to 45 minutes until the skin is deep mahogany and blistered.
  6. Use a digital meat thermometer to verify the thickest part of the thigh reaches 185°F (85°C).
  7. Remove from oven and let the meat rest for 5-10 minutes to allow carry-over cooking to reach 190°F.