Ingredients:

  • 5 bone-in, skin-on chicken thighs (approx. 2.5 lbs)
  • 1 tbsp olive oil
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika

Instructions:

  1. Dry the chicken. Use paper towels to pat the thighs extremely dry. Spend extra time on the skin until it feels tacky, not slippery. Note: Any leftover water will turn into steam and ruin the crunch.
  2. Apply the oil. Brush a thin layer of olive oil over the skin side. You just want a light sheen, not a puddle.
  3. Mix the rub. In a small bowl, whisk together the baking powder, salt, pepper, garlic powder, and paprika.
  4. Season the skin. Sprinkle the rub mixture evenly over the skin. Press it in gently with your fingers so it sticks to the oil.
  5. Setup the oven. Preheat your oven to 218°C (425°F). Place a wire cooling rack inside a large rimmed baking sheet.
  6. Position the meat. Place the chicken thighs skin side up on the wire rack. Ensure they aren't touching each other.
  7. Roast the thighs. Bake for 35-40 minutes until the skin is deep golden brown and crackling. You'll smell a rich, toasted garlic aroma filling the kitchen.
  8. Check the temp. Use a thermometer to ensure the internal temperature reaches 74°C (165°F).
  9. Let it rest. Transfer thighs to a plate and let them rest for 5-10 minutes. Note: This lets the juices redistribute so they don't run out the moment you cut in.