Ingredients:

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

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with foil for easy cleanup, then set your wire cooling rack right on top. Note: The foil prevents the pan from becoming a scrubbing nightmare.
  2. Grab your paper towels and pat every single inch of the chicken thighs bone dry. Get under the skin if you can. Do this until the towels come away clean.
  3. Lightly coat each thigh with olive oil. You want a thin sheen, not a puddle. Note: Too much oil can actually steam the skin instead of crisping it.
  4. In a small bowl, mix your sea salt, black pepper, garlic powder, smoked paprika, and dried oregano.
  5. Sprinkle the seasoning mixture generously on both sides of the chicken. Press the spices firmly into the skin to make sure they don't just slide off during baking.
  6. Place the thighs skin side up on the wire rack. Ensure there is at least one inch of space between each piece. Note: Crowding the pan creates steam, which kills the crunch.
  7. Bake for 40–45 minutes. You are looking for the skin to be deep golden brown and crackling.
  8. Use your thermometer to check the thickest part of the thigh. Pull them out when they hit 175°F (80°C). Note: According to [USDA FoodData](https://fdc.nal.usda.gov), while 165°F is safe, thighs taste better and have a better texture at 175°F because the collagen breaks down.