Ingredients:

  • 2.5 lb bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 0.5 tsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp cayenne pepper
  • 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Pat the chicken thighs thoroughly dry with paper towels. Removing surface moisture is crucial for achieving that coveted crispy skin.
  2. In a mixing bowl, combine the olive oil, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Add the chicken thighs and toss to ensure each piece is evenly coated. This promotes consistent flavor and even browning.
  3. Preheat your oven to 425°F (220°C). If using a wire rack, place it on a rimmed baking sheet. This allows air to circulate around the chicken for all-over crisping.
  4. Arrange the seasoned chicken thighs skin-side up on the prepared baking sheet (or wire rack), ensuring there is space between each piece. Overcrowding can steam the chicken, hindering crispness.
  5. Bake for 35 to 40 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) as measured with an instant-read thermometer. The skin should be deeply golden brown and audibly crispy.