Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 2 lbs / 900g)
  • 1 tbsp olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika

Instructions:

  1. Pat the chicken thighs extremely dry using paper towels to remove surface moisture.
  2. Lightly rub olive oil over the skin to ensure seasoning adheres.
  3. Mix salt, pepper, garlic powder, and smoked paprika in a small bowl and season the chicken generously on all sides, focusing heavily on the skin.
  4. Preheat the oven to 425°F (218°C).
  5. Place a wire cooling rack atop a large rimmed baking sheet and arrange the thighs skin-side up.
  6. Roast for 30–35 minutes until the skin transitions to a deep mahogany brown.
  7. Verify the internal temperature with a meat thermometer; remove from the oven when the thickest part reaches 170°F (77°C).
  8. Allow the meat to rest for 5 minutes before serving to lock in juices.