Ingredients:

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

Instructions:

  1. Aggressively pat the skin of each chicken thigh dry with paper towels to remove surface moisture.
  2. Rub olive oil evenly over the skin and the underside of the thighs.
  3. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl; sprinkle the mixture evenly over the chicken, pressing seasonings into the skin.
  4. Place a wire cooling rack atop a large rimmed baking sheet and arrange the chicken thighs skin-side up on the rack.
  5. Bake in a preheated 400°F (200°C) oven for 30-35 minutes until the skin is deep golden brown and juices run clear.
  6. Verify that the thickest part of the thigh reaches an internal temperature of 175°F (80°C) using a meat thermometer.
  7. Transfer the chicken to a platter and allow it to rest for 5-10 minutes before serving to redistribute juices.