Ingredients:

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

Instructions:

  1. Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with foil and place a wire cooling rack on top.
  2. Use paper towels to pat the chicken thighs completely dry to ensure the skin becomes crispy.
  3. In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper until it forms a thick paste.
  4. Coat each chicken thigh generously with the seasoning paste, ensuring some is applied under the skin.
  5. Place the thighs on the wire rack, ensuring they do not touch. Roast for 30–35 minutes until the skin is deep mahogany and the internal temperature reaches 175°F (79°C).
  6. Remove from the oven and let the chicken rest on the wire rack for 10 minutes to allow juices to redistribute.
  7. Allow the chicken to cool completely to room temperature before transferring to airtight glass storage containers to prevent condensation.