Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 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 your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Use paper towels to pat every inch of the chicken skin until completely dry.
  3. Rub the olive oil over the skin, then generously coat with the mixture of kosher salt, black pepper, garlic powder, smoked paprika, and dried oregano, pressing the rub into the meat.
  4. Arrange thighs skin-side up on the pan, ensuring they are not touching to prevent steaming.
  5. Roast for 25–30 minutes until the exterior is mahogany-colored and the internal temperature reaches 165°F (74°C).
  6. Remove from the oven and let the meat rest for 5 minutes before serving.