Oven Baked Chicken Thighs

Instructions

1. Pat 8 bone-in skin-on chicken thighs completely dry with paper towels, taking extra care with the skin so it can crisp rather than steam.
2. In a small bowl combine 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, half a teaspoon onion powder, salt, and black pepper to make a simple rub.
3. Rub the seasoning mixture all over the thighs, getting under the skin where you can, then arrange them skin side up on a baking sheet or in a roasting pan with space between each piece.
4. Preheat the oven to 220C (425F), which is hot enough to render the fat and crisp the skin while still cooking the meat through.
5. Bake the thighs for 35 to 45 minutes without turning them, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part reads 75C (165F).
6. If the skin is not as crisp as you like, broil for the final 2 to 3 minutes, watching carefully to avoid burning.
7. Let the thighs rest for 5 minutes before serving so the juices redistribute and the meat stays moist, then spoon any pan juices over the top.