Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs (approx. 4-6 pieces)
  • 1 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Preheat oven. Set your oven to 400°F and ensure the rack is in the center. Note: This temperature is high enough to render fat but low enough to avoid burning the spices.
  2. Dry the meat. Pat the 2 lbs bone in, skin on chicken thighs with paper towels until the skin feels tacky. Note: Surface moisture is the enemy of a good crunch.
  3. Mix the rub. Combine 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1.5 tsp sea salt, and 0.5 tsp cracked black pepper in a small bowl.
  4. Coating. Place the chicken in a large bowl and drizzle with 1 tbsp extra virgin olive oil, tossing to coat every inch.
  5. Seasoning. Sprinkle the dry rub over the chicken and use your hands to rub it under the skin and into the underside. until the meat is vibrantly red.
  6. Arrangement. Place the thighs on the baking sheet skin side up, leaving at least an inch of space between each piece.
  7. Baking. Slide the pan into the oven and roast for 45 minutes until the skin is bubbling and dark gold.
  8. Temperature check. Use a thermometer to ensure the thickest part hits at least 165°F.
  9. The Rest. Remove the pan from the oven and let the chicken sit for 5 minutes. Note: This allows the internal juices to settle back into the meat fibers.
  10. Serving. Transfer to a platter, making sure to drizzle any of those smoky pan juices back over the top.