Ingredients:

  • 2.5 lbs bone-in, skin-on chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.25 tsp cayenne pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Remove chicken from the refrigerator 15 minutes prior to cooking to take the chill off.
  2. Thoroughly pat the chicken thighs dry with paper towels. Removing surface moisture is critical for achieving crispy skin.
  3. In a small mixing bowl, whisk together the smoked paprika, garlic powder, onion powder, dried oregano, sea salt, black pepper, and cayenne pepper.
  4. Drizzle the chicken thighs with olive oil and toss to coat. Rub the spice blend into every crevice and under the skin.
  5. Arrange the thighs skin-side up on a large rimmed baking sheet. Bake for 35 minutes until the skin is mahogany-colored and the internal temperature reaches at least 165°F (74°C).
  6. Remove from the oven and allow the chicken to rest for 5 minutes before serving to ensure the juices redistribute.