Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper

Instructions:

  1. Pat the chicken thighs extremely dry using paper towels. Note: Spend an extra minute here; dry skin equals crispy skin.
  2. Mix the olive oil, kosher salt, black pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper in a small bowl.
  3. Rub the seasoning mixture over the thighs. Gently lift the skin with your finger to apply some rub directly to the meat.
  4. Place the Seasoned Chicken Thighs on a wire cooling rack set inside a large rimmed baking sheet.
  5. Roast at 425°F (218°C) for 30-35 minutes. Wait until the skin is deeply browned and sizzling.
  6. Check the internal temperature with a meat thermometer. Cook until it reaches 175°F or the juices run completely clear.
  7. Remove from the oven.
  8. Let the chicken rest on the rack for 5-10 minutes. Note: Resting prevents the juices from running out the moment you cut in.