Ingredients:

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

Instructions:

  1. Pat every inch of the chicken thighs completely dry with paper towels. Note: Any moisture left will steam the skin instead of crisping it
  2. Toss the thighs in a large bowl with 2 tbsp olive oil until evenly coated.
  3. Sprinkle in the salt, pepper, garlic powder, and smoked paprika.
  4. Massage the spices into the skin, ensuring every nook and cranny is covered.
  5. Preheat your oven to 400°F (200°C) and set a wire rack atop a rimmed baking sheet.
  6. Place the seasoned chicken thighs skin side up on the rack, leaving one inch of space between pieces.
  7. Roast for 40-45 minutes until the skin is a deep mahogany color and smells toasted.
  8. Check the thickest part of the thigh with a thermometer until it hits 165°F (74°C).
  9. Transfer the chicken to a plate and let it rest for 5-10 minutes. Note: This lets the juices redistribute so they don't run out on the first cut