Ingredients:

  • 8 bone-in, skin-on chicken thighs (approx. 1.5kg / 3.3 lbs)
  • 2 tbsp extra virgin olive oil
  • 1.5 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano

Instructions:

  1. Preheat oven to 425°F (220°C). Pat chicken thighs thoroughly dry with paper towels to ensure crispy skin.
  2. In a small bowl, combine salt, black pepper, garlic powder, smoked paprika, onion powder, and oregano.
  3. Rub the chicken thighs with olive oil. Apply the dry rub liberally over the surface and underneath the skin.
  4. Place thighs skin-side up on a wire rack over a rimmed baking sheet. Roast for 35–40 minutes until internal temperature reaches 175°F (80°C).
  5. Remove from oven and let rest for 5-10 minutes before serving to allow juices to redistribute.