Ingredients
Method
- Remove chicken thighs from refrigerator 30 minutes before cooking to bring to room temperature. Preheat oven to 425°F (220°C).
- Pat chicken thighs completely dry with paper towels, paying special attention to the skin. Place on a large sheet pan lined with parchment paper.
- In a small bowl, combine kosher salt, garlic powder, paprika, thyme, rosemary, and black pepper.
- Drizzle olive oil over chicken thighs and rub all over to coat evenly. Sprinkle seasoning mixture over both sides of chicken, rubbing into skin.
- Arrange chicken thighs skin-side up on the sheet pan, leaving space between each piece for even cooking.
- Roast for 30-35 minutes, until skin is golden brown and crispy and internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
- Let rest for 5 minutes before serving to allow juices to redistribute.
Notes
For extra crispy skin, place under broiler for 2-3 minutes at the end of cooking. Store leftovers in refrigerator for up to 3 days. Reheat in 400°F oven for 10 minutes to recrisp the skin.