Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp onion powder

Instructions:

  1. Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper and place a wire cooling rack on top.
  2. Use paper towels to pat the chicken thighs completely dry, focusing specifically on the skin to ensure maximum crispiness.
  3. In a small bowl, whisk together the sea salt, black pepper, garlic powder, smoked paprika, dried oregano, and onion powder.
  4. Rub the extra virgin olive oil over the chicken thighs, then coat each piece generously with the herb rub, pressing the spices into the skin.
  5. Place the thighs skin-side up on the wire rack and roast for 35–45 minutes.
  6. Use a meat thermometer to ensure the thickest part of the thigh reaches an internal temperature of 175°F (79°C).
  7. Transfer the chicken to a plate and let it rest for 5–10 minutes before serving to allow juices to redistribute.