Ingredients:

  • 1.5 lb boneless skinless chicken thighs, patted dry
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ¾ tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ tsp onion powder

Instructions:

  1. Preheat the oven to 425°F (218°C) and place a wire rack inside a large rimmed baking sheet to ensure air circulation. Note: Preheating fully is key for the initial sear.
  2. Pat the chicken thighs dry with paper towels. Note: Any leftover moisture will steam the meat instead of crisping it.
  3. In a large mixing bowl, toss the dried chicken thighs with olive oil, smoked paprika, garlic powder, kosher salt, black pepper, and onion powder.
  4. Mix until every inch of the meat is evenly coated and looks matte.
  5. Arrange the thighs in a single layer on the wire rack, leaving about an inch of space between each piece. Note: Crowding the pan creates steam, which kills the crispiness.
  6. Bake for 20-25 minutes until the surface is matte, browned, and looks crackling.
  7. Check the thickest part of the thigh with a thermometer until it reaches 165°F (74°C), as per [safe minimum temperatures here](http://www.foodsafety.gov/keep/charts/mintemp.html).
  8. Remove from the oven and let the chicken rest for 5 minutes on the rack to allow juices to redistribute.