Ingredients
Method
- Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Pat the chicken thighs completely dry with paper towels. This is crucial for crispy skin. Place them on the prepared baking sheet.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, thyme, and paprika.
- Drizzle the chicken thighs with olive oil and rub it all over the skin. Sprinkle the spice mixture evenly over both sides of the thighs, pressing gently to help it adhere.
- Arrange the thighs skin-side up on the baking sheet, leaving space between each piece so they don't steam.
- Bake for 35-45 minutes, until the skin is golden brown and crispy and the internal temperature reaches 165°F when measured with a meat thermometer inserted into the thickest part.
- Let the chicken rest for 5 minutes before serving. Serve with lemon wedges on the side.
Notes
For extra crispy skin, pat the seasoned chicken dry again just before baking. You can prepare the seasoned thighs up to 4 hours ahead and refrigerate uncovered until ready to bake. Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to restore crispiness.