Ingredients:

  • 4 bone-in, skin-on chicken thighs (approximately 6-8 oz/ 170-225g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon kosher salt (5 g)
  • 1/2 teaspoon black pepper (2.5 g)
  • 1/2 teaspoon garlic powder (2.5 g)
  • 1/2 teaspoon onion powder (2.5 g)
  • 1/4 teaspoon paprika (1.25 g)
  • 1/4 teaspoon dried thyme (1.25 g)
  • Optional: Pinch of red pepper flakes (adjust to taste)
  • 1 medium onion, quartered (optional)
  • 2 carrots, chopped into 1-inch pieces (optional)
  • 2 sprigs fresh rosemary (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken thighs dry with paper towels.
  3. In a mixing bowl, toss chicken thighs with olive oil, salt, pepper, garlic powder, onion powder, paprika, thyme, and red pepper flakes (if using). Ensure chicken is evenly coated.
  4. If using, scatter onion, carrots, and rosemary sprigs on the baking sheet. Arrange the chicken thighs skin-side up on top of the vegetables (or directly on the baking sheet if not using vegetables). Ensure they are not overcrowded.
  5. Bake in preheated oven for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The skin should be golden brown and crispy.
  6. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful thigh.