Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika

Instructions:

  1. Pat the chicken thighs extremely dry using paper towels to ensure no moisture remains on the skin.
  2. In a small bowl, whisk together the dried thyme, crushed dried rosemary, garlic powder, and smoked paprika.
  3. Rub olive oil over the thighs to create a tacky surface, then massage the herb rub firmly into the skin and underneath the skin edges.
  4. Place the seasoned thighs on a wire cooling rack set over a rimmed baking sheet.
  5. Roast in a preheated oven at 400°F (200°C) until the skin is deep golden brown and the internal temperature reaches 165°F (74°C).
  6. Transfer the chicken to a plate and let it rest for 5-10 minutes before serving to allow juices to redistribute.