Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp dried oregano

Instructions:

  1. Use paper towels to pat the chicken thighs bone-dry to ensure the skin crisps and does not steam.
  2. Lightly coat each thigh in olive oil to act as a binder for the spices.
  3. Mix salt, pepper, garlic powder, paprika, and oregano. Rub the mixture generously over all sides of the chicken, including under the skin.
  4. Preheat oven to 425°F (218°C).
  5. Place a wire cooling rack inside a large rimmed baking sheet and arrange thighs skin-side up, leaving 2 inches of space between pieces.
  6. Roast for 35–45 minutes until the skin is deep golden brown and the internal temperature reaches 165°F (74°C).
  7. Remove from oven and let the chicken rest on a plate for 5–10 minutes to redistribute juices.