Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp fresh parsley, chopped
  • 1 wedge fresh lemon

Instructions:

  1. Lay the chicken thighs on a clean surface and pat every inch of the skin completely dry with paper towels.
  2. Rub the olive oil over the skin and underside of the chicken.
  3. In a small bowl, combine salt, pepper, garlic powder, and paprika. Sprinkle the mixture generously over both sides of the chicken, pressing spices into the skin.
  4. Preheat your oven to 400°F (200°C) and place a wire rack inside a large rimmed baking sheet.
  5. Place the thighs skin-side up on the rack, ensuring at least one inch of space between each piece for airflow.
  6. Roast for 35–40 minutes until the skin is mahogany brown and the internal temperature reaches 175°F (80°C).
  7. Remove the pan from the oven and let the chicken rest on the rack for 5–10 minutes to redistribute juices.
  8. Squeeze a fresh lemon wedge over the chicken and garnish with chopped fresh parsley.