Ingredients
- 4–6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika (adds that deep color)
- ½ tsp onion powder
- Optional: ½ tsp dried thyme or rosemary
- Optional: 1 tbsp brown sugar (for extra caramelization)
Instructions
- Preheat oven to 400°F (200°C).
- Prep the chicken
Pat the thighs dry really well with paper towels — this is key for crispy skin. - Season
Rub olive oil all over the chicken. Mix all spices together and coat evenly on both sides. - Arrange for roasting
Line a baking tray with foil (like in your image) and place the chicken skin-side up. Leave a little space between pieces. - Roast
Bake for 35–45 minutes, until the skin is crispy and the internal temp reaches 165°F (74°C). - Optional crisp boost
Broil for 3–5 minutes at the end for extra crispiness — keep an eye on it so it doesn’t burn. - Rest & serve
Let rest for 5 minutes before serving so juices settle.
🔥 Tips for that exact look:
- Don’t skip drying the skin
- Use a rack on top of the tray if you want even more crispiness
- A touch of smoked paprika + browning (broil) gives that deep roasted color