Ingredients
Method
Preheat and Prepare Pan
- Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper for easy cleanup and set aside.
Dry the Chicken Thoroughly
- Remove the 1000g of chicken thighs from packaging and pat them completely dry with paper towels, paying special attention to the skin side. This crucial step removes excess moisture that would prevent crisping.
Mix the Seasoning Blend
- In a small bowl, combine 10g fine sea salt, 5g black pepper, 5g garlic powder, 4g smoked paprika, 3g dried thyme, and 2g onion powder. Mix thoroughly to create an even spice blend.
Oil and Season the Thighs
- Rub each chicken thigh all over with the 25ml of olive oil, ensuring even coverage on both skin and underside. Generously season all surfaces of the chicken with the spice mixture, including underneath the thighs.
Arrange on Baking Sheet
- Place the seasoned chicken thighs skin-side up on the prepared baking sheet, spacing them evenly so they don't touch. Proper spacing allows air circulation for maximum crispiness.
Bake Until Golden and Crispy
- Bake for 35-40 minutes until the skin is deeply golden and crispy, and the internal temperature reaches 74°C (165°F) when measured at the thickest part of the thigh.
Rest Before Serving
- Remove from oven and let the chicken rest for 5 minutes before serving. This allows juices to redistribute throughout the meat for maximum tenderness.
Notes
- The high oven temperature of 220°C is essential for achieving crispy skin—don't reduce the heat or you'll get rubbery skin instead
- Avoid crowding the pan as this creates steam that prevents proper crisping; use two pans if necessary
- Bone-in, skin-on thighs have significantly more flavor than boneless versions and are nearly impossible to overcook
- The chicken is perfectly done when juices run clear and the skin begins pulling away from the edges of the meat
- Try variations by adding lemon zest to the seasoning blend or finishing with fresh herbs like parsley or cilantro