Ingredients:

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

Instructions:

  1. Pat the chicken thighs aggressively dry with paper towels to remove all surface moisture.
  2. Rub olive oil over the skin of the chicken to act as a binder for the seasoning.
  3. In a small bowl, combine Kosher salt, black pepper, garlic powder, smoked paprika, and dried oregano.
  4. Coat the chicken generously on all sides with the spice rub, ensuring some seasoning is tucked under the skin.
  5. Place the thighs on a wire cooling rack set over a large rimmed baking sheet for optimal airflow.
  6. Roast at 425°F (218°C) until the skin is mahogany-colored and the internal temperature reaches 175°F (79°C).
  7. Transfer the chicken to a plate and let it rest for 5-10 minutes to allow juices to redistribute.