Description
Crispy, golden skin with juicy meat that pulls away from the bone. Perfect for a weeknight dinner.
Ingredients
- 8 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Pat each thigh completely dry with paper towels.
- Drizzle olive oil over each thigh and rub it evenly.
- In a small bowl, combine garlic powder, onion powder, paprika, thyme, rosemary, salt, black pepper, and smoked paprika.
- Sprinkle the spice mix evenly over both sides of the thighs.
- Place thighs skin-side up on the prepared sheet, leaving space between pieces.
- Roast on the middle rack for 35–40 minutes, until the internal temperature reaches 165°F.
- Remove from oven and let rest for 5 minutes before serving.
Notes
For extra-crispy skin, switch the oven to broil for the last 1–2 minutes. Store leftovers in an airtight container and consume within 3–4 days.