Ingredients:

  • 1.75 lb bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.25 tsp dried oregano

Instructions:

  1. Preheat your oven to 425°F (218°C). Use paper towels to pat the chicken thighs completely dry on all sides to ensure maximum crispiness.
  2. In a small bowl, whisk together the sea salt, black pepper, garlic powder, smoked paprika, onion powder, and dried oregano.
  3. Lightly coat each thigh with olive oil to act as a binder, then sprinkle the seasoning rub generously over both sides of the chicken.
  4. Place the thighs skin-side up on a wire rack set over a rimmed baking sheet.
  5. Roast in the center rack for 30–35 minutes until the skin is deeply bronzed and the internal temperature reaches 175°F (79°C).
  6. Transfer the chicken to a plate and let it rest for 5 minutes before serving to allow juices to redistribute.