Ingredients:

  • 4 bone-in, skin-on chicken thighs (approximately 6-8 oz/170-225g each)
  • 1 tablespoon kosher salt (15 ml)
  • 1 teaspoon freshly ground black pepper (5 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon onion powder (2.5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml) (Optional, but adds a great depth of flavour!)
  • 1 tablespoon olive oil or rendered chicken fat (15 ml) (Chicken fat is ideal for extra crispy skin and flavour!)

Instructions:

  1. Pat chicken thighs completely dry with paper towels. This is crucial for crispy skin.
  2. In a small bowl, combine salt, pepper, garlic powder, onion powder, and smoked paprika (if using). Sprinkle evenly over both sides of the chicken thighs.
  3. Place a wire rack on a baking sheet. (If not using a rack, lightly grease the baking sheet).
  4. Place chicken thighs skin-side up on the wire rack or baking sheet.
  5. Drizzle chicken thighs with olive oil or rendered chicken fat.
  6. Bake in a preheated oven at 425°F (220°C) for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. The skin should be beautifully golden brown and crispy.
  7. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful result.