Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 600g / 21 oz)
  • 1 tablespoon smoked paprika (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1 teaspoon onion powder (5 ml)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon dried rosemary, crushed (2.5 ml)
  • 1/2 teaspoon cayenne pepper (optional, for a kick) (2.5 ml)
  • 1 teaspoon salt (5 ml)
  • 1/2 teaspoon freshly ground black pepper (2.5 ml)
  • 2 tablespoons olive oil or rendered chicken fat (30 ml)

Instructions:

  1. Pat chicken thighs dry with paper towels. This is absolutely key for crisp skin.
  2. In a bowl, combine all spice rub ingredients.
  3. Generously rub the spice mixture all over the chicken thighs, ensuring even coverage.
  4. Allow the chicken to sit, uncovered, in the refrigerator for at least 30 minutes (or up to overnight). This helps the skin dry out further.
  5. Preheat the oven to 400°F (200°C).
  6. Heat the oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs, skin-side down, in the skillet and sear until the skin is deeply golden brown and crispy (about 6-8 minutes). Avoid moving them around too much.
  7. Transfer the skillet to the preheated oven. Bake for 35-45 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  8. Remove the skillet from the oven and let the chicken rest for 5-10 minutes before serving the crispy chicken thighs.