Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper and place a wire cooling rack on top. Note: This prevents the chicken from sitting in its own grease.
  2. Use paper towels to pat the chicken thighs extremely dry. Focus specifically on the skin to ensure maximum crispiness.
  3. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper, and cayenne pepper.
  4. Drizzle the extra virgin olive oil over the chicken thighs and rub it in gently. Note: This creates a glue for your spices.
  5. Generously coat each piece of chicken with the spice blend. Ensure some seasoning is applied under the skin for better flavor penetration.
  6. Place the thighs on the wire rack, skin side up, leaving about 2 inches of space between each piece. Note: Crowding the pan creates steam, which ruins the crisp.
  7. Roast for 30–35 minutes until the skin is a deep mahogany color and an instant read meat thermometer indicates an internal temperature of 175°F (80°C) in the thickest part of the thigh.
  8. Remove from the oven and let the meat rest on the rack for 5 minutes before serving.