Ingredients:

  • 8 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 1 tbsp extra virgin olive oil
  • 2 tsp Kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano

Instructions:

  1. Pat the chicken thighs completely dry with paper towels to remove surface moisture. Optionally, leave uncovered in the refrigerator for 30 minutes for maximum skin desiccation.
  2. In a small bowl, whisk together the salt, black pepper, smoked paprika, garlic powder, onion powder, and dried oregano. Coat the chicken thighs lightly in olive oil, then apply the rub evenly to all sides.
  3. Preheat oven to 400°F (200°C). Place thighs skin-side up on a rimmed baking sheet, ensuring at least one inch of space between each piece. Roast until the skin is dark golden brown and the internal temperature reaches 165°F (74°C).
  4. Remove from the oven and transfer to a warm plate. Let the chicken rest for 5-7 minutes to allow juices to redistribute before serving.