Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper

Instructions:

  1. Use paper towels to pat every inch of the chicken skin until completely dry.
  2. Rub the thighs with olive oil, then coat generously with the signature rub (salt, pepper, garlic powder, smoked paprika, onion powder, and cayenne pepper), ensuring the seasoning gets slightly under the skin.
  3. Preheat oven to 425°F (218°C). Place a wire cooling rack on a large rimmed baking sheet to ensure 360° air circulation.
  4. Arrange thighs skin-side up on the rack and bake for 30–35 minutes until the skin is mahogany brown and firm.
  5. Remove from oven when the internal temperature reaches 160°F (71°C).
  6. Transfer to a plate and let the meat rest for 5–10 minutes to allow the internal temperature to rise to 165°F (74°C) and juices to redistribute.