Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tbsp avocado oil
  • 1 tbsp 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 aggressively pat the chicken thighs dry on all sides to remove surface moisture.
  2. In a small bowl, whisk together the sea salt, black pepper, smoked paprika, garlic powder, onion powder, and dried oregano.
  3. Lightly coat each chicken thigh with avocado oil, ensuring the skin is fully covered. This acts as a binder for the spices and helps conduct heat.
  4. Apply the dry rub generously to both sides of the chicken thighs, making sure the spices reach into the crevices.
  5. Place a wire cooling rack inside a large rimmed baking sheet. Arrange the thighs skin-side up on the rack, spaced at least two inches apart.
  6. Roast in the center of the oven for 35 minutes. Cook until the skin is deeply bronzed and the internal temperature reaches 165°F (74°C).
  7. Remove the tray from the oven and allow the chicken to rest for 5 minutes before serving to let the juices redistribute.