Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 3 tbsp extra virgin olive oil
  • 4 cloves minced garlic
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tbsp lemon juice
  • 1/2 tsp onion powder

Instructions:

  1. Pat the chicken thighs dry with paper towels.
  2. In a large bowl or bag, whisk together the olive oil, minced garlic, paprika, oregano, lemon juice, and onion powder.
  3. Add the chicken thighs to the marinade, ensuring every inch of skin and meat is coated.
  4. Seal and refrigerate for at least 2 hours, though 24 hours is ideal for maximum flavor penetration.
  5. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper, preferably adding a wire rack on top for airflow.
  6. Arrange thighs skin-side up on the rack, leaving space between each piece to avoid steaming.
  7. Bake for 25–30 minutes until the internal temperature of the thickest part reaches 165°F (74°C) to 175°F (80°C).
  8. Remove from the oven and transfer to a plate to rest for 5-10 minutes before serving.