Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C) and line your baking sheet with parchment paper. Note: A hot oven is critical for that initial sizzle.
  2. Pat the chicken thighs completely dry using paper towels. until the surface feels tacky, not wet.
  3. In a medium bowl, whisk together the olive oil, garlic powder, smoked paprika, onion powder, kosher salt, and black pepper.
  4. Toss the chicken thighs into the spice mixture. until every fold and crevice is coated in red gold.
  5. Spread the thighs on the baking sheet in a single layer, leaving 1 inch of space between each piece. Note: Crowding leads to steaming, not roasting.
  6. Slide the tray into the oven and bake for 20-25 minutes.
  7. Remove when the surface is mahogany brown and the internal temperature hits 165°F (74°C).
  8. Let the meat rest on the pan for 5 minutes before moving them. Note: This lets the juices redistribute so they don't leak out.