Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp dried oregano

Instructions:

  1. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper or grease a skillet. Use paper towels to pat the chicken thighs completely dry to ensure maximum skin crispiness.
  2. In a small bowl, whisk together the olive oil, salt, pepper, garlic powder, paprika, and oregano. Rub the mixture generously over every inch of the chicken, ensuring the skin is fully coated.
  3. Place the chicken skin-side up on the prepared pan. Roast for 35–40 minutes until the skin is deep mahogany-brown and the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  4. Remove from the oven and let the chicken rest for 5–10 minutes to allow juices to redistribute before serving.