Ingredients:

  • 1.75 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper

Instructions:

  1. Dry the chicken. Use paper towels to pat the chicken thighs completely dry. Note: Moisture is the enemy of a good sear.
  2. Mix the rub. In a large bowl or a resealable bag, whisk the olive oil, salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper.
  3. Coat the meat. Add the chicken thighs to the spice mixture and toss them until every single nook and cranny is covered in oil and spices.
  4. Heat the oven. Preheat your oven to 220°C (425°F).
  5. Arrange the pan. Place the thighs in a single layer on a lined rimmed sheet pan. Leave at least 2.5 cm (1 inch) of space between each piece. Note: Crowding the pan creates steam, which makes the meat soggy.
  6. Roast the chicken. Bake for 20-25 minutes until the edges are charred and the internal temperature reaches 74°C (165°F).
  7. The Final Rest. Transfer the chicken to a plate and let it rest for 5-10 minutes. Note: This is where the juices redistribute so the meat stays succulent.