Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1.5 tsp fine sea salt
  • 1 tsp freshly cracked black pepper
  • 1.5 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano

Instructions:

  1. Preheat your oven to 400°F (200°C). Use paper towels to pat the chicken thighs until completely dry to ensure maximum skin crispiness.
  2. Combine the 1.5 tsp fine sea salt, 1 tsp black pepper, 1.5 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp dried oregano in a small bowl.
  3. Drizzle the 2 tbsp extra virgin olive oil over the chicken in a large mixing bowl. Note: Use your hands to ensure every inch of skin is coated.
  4. Sprinkle the spice matrix over the chicken, tossing well to coat. Look for a uniform orange red coating on all sides.
  5. Place the chicken skin side up on a large rimmed baking sheet. Note: Leave at least an inch of space between each thigh for airflow.
  6. Bake for 35 minutes until the skin is dark golden and the juices run clear.
  7. Check the internal temperature with a meat thermometer. Target 175°F (80°C) for the best texture.
  8. Remove from the oven and let the chicken rest on the pan. Note: Resting allows the internal juices to redistribute so they don't flood the plate.
  9. Serve immediately while the skin still has that signature shatter.