Ingredients:

  • 5 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano

Instructions:

  1. Preheat your oven to 425°F (218°C). Pat the chicken thighs bone-dry with paper towels until the skin feels tacky.
  2. In a small bowl, whisk together the olive oil, sea salt, cracked black pepper, garlic powder, smoked paprika, and dried oregano.
  3. Rub the spice mixture evenly over the skin and under the skin where possible.
  4. Place the thighs on a large rimmed baking sheet (use a wire cooling rack if available), ensuring at least one inch of space between each thigh.
  5. Roast for 45–55 minutes until the skin is mahogany-colored and an instant-read thermometer reaches an internal temperature of 175°F (79°C).
  6. Remove from the oven and let the chicken rest for 5–10 minutes to allow juices to redistribute.