Ingredients:

  • 1.75 lb bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 0.5 tsp baking powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp cracked black pepper
  • 0.25 tsp dried oregano

Instructions:

  1. Preheat your oven. Set it to 425°F (220°C). Note: A hot oven is vital for the skin to start rendering immediately.
  2. Dry the chicken. Pat the 1.75 lb of chicken thighs with paper towels until the skin is completely matte. Note: Any surface moisture will cause the chicken to steam instead of crisp.
  3. Mix the dry rub. In a small bowl, combine the salt, baking powder, smoked paprika, garlic powder, onion powder, pepper, and oregano.
  4. Oil the meat. Place thighs in a bowl and drizzle with 1 tbsp olive oil, tossing until every inch is glossy.
  5. Apply the seasoning. Sprinkle the spice mix over the thighs and rub it in. Note: Make sure to get some seasoning under the skin flaps if possible.
  6. Arrange the tray. Place the thighs on a wire rack set over a baking sheet, skin side up.
  7. Roast the chicken. Slide the tray into the center of the oven and bake for 25 minutes until the skin is golden and bubbling.
  8. Check for doneness. Use a thermometer to ensure the internal temp has hit 175°F. Note: Thighs taste better at 175°F than the standard 165°F as the connective tissue softens.
  9. Rest the meat. Remove from the oven and let the chicken sit on the rack for 5 minutes. Do not tent with foil, or the steam will soften the skin.
  10. Serve immediately. Transfer to a plate while the skin is at its peak crunch.