Ingredients:

  • 4 bone-in, skin-on chicken thighs (approximately 6-8 oz/170-225g each)
  • 1 tbsp olive oil (15 ml)
  • 1 tsp smoked paprika (5 ml)
  • 1 tsp garlic powder (5 ml)
  • 1 tsp onion powder (5 ml)
  • ½ tsp dried thyme (2.5 ml)
  • ¼ tsp cayenne pepper (optional, for a little heat) (1.25 ml)
  • 1 tsp kosher salt (or ½ tsp table salt) (5 ml kosher or 2.5 ml table)
  • ½ tsp black pepper (2.5 ml)

Instructions:

  1. Pat the chicken thighs dry with paper towels. This is crucial for crispy skin.
  2. In a bowl, combine smoked paprika, garlic powder, onion powder, thyme, cayenne pepper (if using), salt, and pepper.
  3. Drizzle the chicken thighs with olive oil and rub the seasoning blend all over, ensuring even coverage. Press the spices into the skin.
  4. Let the seasoned chicken thighs rest at room temperature for 30 minutes (or in the fridge for longer). This helps the spices penetrate and ensures even cooking.
  5. Preheat oven to 400°F (200°C).
  6. Place the chicken thighs skin-side up on a baking sheet (preferably with a wire rack). Bake for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, away from the bone and the skin is deeply golden brown and crispy.
  7. Remove from oven and let rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in more tender meat.