Ingredients:

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

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to ensure a crispy crust.
  2. In a small bowl, whisk together olive oil, garlic powder, smoked paprika, kosher salt, black pepper, and onion powder until a thick paste forms.
  3. Rub the garlic paste generously over the chicken, lifting the skin to apply some mixture directly to the meat.
  4. Preheat oven to 400°F (200°C). Place a wire rack inside a cast iron skillet or rimmed baking sheet.
  5. Arrange chicken thighs skin-side up on the rack and roast for 30–35 minutes until the skin is mahogany-colored and the internal temperature reaches 165°F to 175°F.
  6. Remove from oven and let the chicken rest on a plate for 5–10 minutes before serving.