Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp avocado oil
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a rimmed baking sheet with foil and place a wire cooling rack on top.
  2. Use paper towels to pat the chicken thighs aggressively dry to ensure the skin crisps rather than steams.
  3. Rub the thighs with avocado oil. In a small bowl, combine sea salt, black pepper, garlic powder, smoked paprika, and dried oregano. Coat the chicken thighs thoroughly, including under the skin.
  4. Arrange the thighs skin-side up on the wire rack, leaving space between each piece for airflow. Bake for 35-40 minutes until the skin is deep golden brown and the internal temperature reaches 175°F (79°C).
  5. Transfer the chicken to a plate and let it rest for 5-10 minutes before serving to redistribute the juices.