Ingredients:

  • 6 to 8 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika

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. Note: The foil makes cleanup way faster.
  2. Remove chicken from packaging and use paper towels to pat the skin bone dry. Do this until the towel comes away dry.
  3. Lightly coat each chicken thigh with olive oil, ensuring the skin is fully covered.
  4. In a small bowl, mix together the kosher salt, cracked black pepper, garlic powder, onion powder, and smoked paprika.
  5. Sprinkle the seasoning blend generously over both sides of the chicken. Press the spices into the skin with your palms to help them adhere.
  6. Place the thighs on the wire rack, skin side up. Make sure they aren't touching.
  7. Bake for 35 to 40 minutes until the skin is golden brown and crackling.
  8. Use a meat thermometer to ensure the thickest part of the thigh has reached 175°F (79°C) and the juices run clear.