Ingredients:

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

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a baking sheet with foil and place a wire cooling rack on top.
  2. Using paper towels, pat every inch of the chicken thighs, especially the skin, until completely dry.
  3. Place the thighs in a bowl and drizzle with olive oil, tossing to coat.
  4. Mix the salt, garlic powder, paprika, and pepper in a small ramekin, then sprinkle evenly over both sides of the chicken, rubbing it firmly into the skin.
  5. Arrange thighs skin-side up on the wire rack and bake for 35–40 minutes until the thickest part reaches 165°F (74°C) and the skin is deep golden-brown.
  6. Transfer the chicken to a plate and let it rest for 5–10 minutes before serving.