Ingredients:

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

Instructions:

  1. Preheat your oven to 425°F (218°C). Set up your baking sheet with a wire rack inside.
  2. Grab some paper towels and pat the chicken thighs bone dry. Note: This is the most important step for crispy skin.
  3. In a small bowl, stir together the onion powder, salt, pepper, and paprika.
  4. Rub each thigh with a thin layer of olive oil. Wait until the skin feels tacky, not greasy.
  5. Coat the chicken generously with the seasoning mix. Press the powder firmly into the skin with your palms.
  6. Nestle the thighs on the wire rack, skin side up. Make sure they aren't touching each other.
  7. Roast for 35-40 minutes until the skin is a deep mahogany color and smells like toasted onions.
  8. Use a thermometer to check that the internal temperature has reached 165°F (74°C).
  9. Remove from the oven and let the chicken rest for 5-10 minutes. Note: This lets the juices redistribute so the meat stays velvety.