Ingredients:

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

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Use paper towels to pat every chicken thigh bone-dry to ensure a proper sear.
  3. In a large bowl, whisk together the olive oil, kosher salt, cracked black pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper.
  4. Add the chicken thighs to the bowl and toss thoroughly until every piece is coated in the oil-spice paste.
  5. Arrange thighs on the baking sheet in a single layer, leaving at least one inch of space between them.
  6. Roast for 25–30 minutes until the edges are dark brown and internal temperature reaches 165°F (74°C).
  7. Transfer the chicken to a plate and let it rest for 5–10 minutes before serving to allow juices to redistribute.