Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper. Note: Parchment makes cleanup take ten seconds.
  2. Pat each chicken thigh completely dry with paper towels. Squeeze the meat gently to get every drop of moisture off. Note: According to [Serious Eats](https://www.seriouseats.com), dry skin is the only way to get a real sear.
  3. Toss the thighs in a large bowl with 2 tbsp olive oil. Mix until every nook and cranny is glistening.
  4. Sprinkle in the garlic powder, smoked paprika, oregano, salt, and pepper. Massage the spices into the meat with your hands.
  5. Lay the thighs on the baking sheet in a single layer. Leave at least one inch of space between each piece. Note: Crowding them creates steam, which leads to soggy meat.
  6. Bake for 20-25 minutes. Look for edges that are charred gold and a surface that looks tight and roasted.
  7. Use a meat thermometer to check for 175°F (80°C). Note: The [USDA](https://fdc.nal.usda.gov) recommends safe internal temps, but for thighs, 175°F is the sweet spot for texture.
  8. Transfer the chicken to a plate. Let it rest for 5 minutes. Do not cut into them immediately or the juices will run right off the plate.