Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 3 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Line your baking sheet with foil and set the wire rack on top.
  2. Aggressively pat the chicken thighs dry. Use paper towels to soak up every bit of moisture on the skin and the underside. Note: Wet skin equals rubbery skin.
  3. In a small bowl, whisk together the olive oil, kosher salt, black pepper, garlic powder, dried oregano, and smoked paprika. It should look like a thick, fragrant paste.
  4. Rub the spice paste over each thigh. Make sure you get some oil under the skin for maximum flavor. Arrange them skin side up on the rack.
  5. Roast on the center rack for 30–35 minutes. Wait until the skin is deep mahogany brown and the juices run clear.
  6. Use a meat thermometer to check the internal temperature. According to [Serious Eats](https://www.seriouseats.com), chicken thighs are best when they reach around 175°F (80°C) because the connective tissue fully breaks down.
  7. Remove from the oven and transfer to a plate.
  8. Let the meat rest for 5–10 minutes. Note: This allows the juices to redistribute so they don't leak out on the first cut.