Ingredients:

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

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a large rimmed baking sheet with foil for easy cleanup and place a wire cooling rack on top.
  2. Use paper towels to pat the chicken thighs bone-dry, paying special attention to the skin to ensure maximum crispiness.
  3. In a small bowl, combine the salt, pepper, garlic powder, smoked paprika, and dried oregano.
  4. Rub the olive oil over the chicken thighs, then coat them generously with the prepared spice blend, ensuring seasoning gets under the skin.
  5. Place the thighs skin-side up on the wire rack and roast for 35-40 minutes, or until the skin is deep golden-brown and the internal temperature reaches 175°F (79°C).
  6. Transfer the chicken to a plate and let it rest for 5-10 minutes to allow juices to redistribute.