# Components:
→ Chicken
01 - 3–3.5 lbs bone-in, skin-on chicken thighs (about 8 pieces)
→ Seasoning Blend
02 - 2 tbsp olive oil or avocado oil
03 - 2 tsp kosher salt or 1 tsp fine sea salt
04 - 1½ tsp freshly ground black pepper
05 - 1½ tsp garlic powder
06 - 1 tsp onion powder
07 - 1½ tsp smoked paprika or sweet paprika
08 - 1½ tsp dried thyme
09 - 1½ tsp dried oregano
10 - ½ tsp dried rosemary, crumbled
11 - ½ tsp aluminum-free baking powder
→ Optional Garnishes
12 - 1 lemon cut into wedges
13 - Fresh parsley, finely chopped
# Directions:
01 - Remove chicken thighs from the refrigerator 20–30 minutes before cooking to bring them closer to room temperature for even cooking.
02 - Pat each thigh very dry on all sides with paper towels—excess moisture is the enemy of crispy skin.
03 - Preheat the oven to 425°F. Position a rack in the upper third of the oven for optimal crisping.
04 - Line a rimmed baking sheet with foil and set a wire rack on top if available. If not, place thighs directly on the foil-lined pan.
05 - In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, thyme, oregano, rosemary, and baking powder. Mix thoroughly to distribute evenly.
06 - Place chicken thighs in a large bowl or on a tray. Drizzle with olive oil and rub to coat evenly on all sides.
07 - Sprinkle the spice mixture over the chicken, concentrating on the skin side. Rub the seasoning into the skin and flesh to adhere.
08 - Arrange thighs skin-side up on the rack or baking sheet, leaving space between each piece to allow air circulation for crisping.
09 - Bake for 35–45 minutes, until the skin is deep golden and crisp and the internal temperature reaches 175–190°F in the thickest part.
10 - For extra-crispy skin, broil on high for 1–3 minutes, watching closely to avoid burning—the difference is substantial.
11 - Remove from the oven and let rest for 5–10 minutes on the pan to allow juices to redistribute.
12 - Transfer to a serving platter. Garnish with chopped parsley and serve with lemon wedges, if desired.
