Ingredients:

  • 4 lbs bone-in, skin-on chicken thighs
  • 2 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). Pat the chicken thighs completely dry with paper towels until the skin feels tacky.
  2. In a small bowl, mix the olive oil, kosher salt, black pepper, garlic powder, smoked paprika, and dried oregano into a paste.
  3. Rub the spice paste evenly over the skin and underside of each chicken thigh.
  4. Place the thighs skin-side up on a wire cooling rack set over a rimmed baking sheet.
  5. Bake for 35-40 minutes, or until the skin is deep mahogany-gold and the internal temperature reaches 165°F (74°C).
  6. Remove from the oven and let the chicken rest on the rack for 5-10 minutes to redistribute juices.