Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp olive oil

Instructions:

  1. Pat the chicken thighs extremely dry using paper towels. Note: Any surface moisture will turn into steam and ruin the crunch
  2. In a small bowl, whisk together the baking powder, salt, pepper, garlic powder, and paprika.
  3. Rub olive oil over the thighs, then coat them generously with the seasoning mix. Note: Try to get some rub under the skin for extra flavor
  4. Preheat your oven to 425°F (218°C).
  5. Place a wire cooling rack atop a large rimmed baking sheet.
  6. Arrange the thighs skin side up, leaving at least one inch of space between each piece. Note: Overcrowding creates steam, which kills the crispiness
  7. Roast for 35–40 minutes until the internal temperature hits 165°F (74°C) and the skin is mahogany colored.
  8. Remove from the oven and let the chicken rest on the rack for 5–10 minutes before serving.