Ingredients:

  • 6 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 tbsp olive oil

Instructions:

  1. Use paper towels to aggressively dry the chicken thighs, ensuring the underside of the skin is completely dry.
  2. Lightly rub each chicken thigh with olive oil to act as a binder for the seasoning.
  3. Combine baking powder, kosher salt, black pepper, garlic powder, smoked paprika, and onion powder in a bowl; coat the chicken thighs evenly on all sides.
  4. Preheat oven to 425°F (218°C) and place a wire cooling rack inside a rimmed baking sheet.
  5. Place chicken thighs skin-side up on the rack, ensuring at least 1 inch of space between each piece.
  6. Roast for 30–35 minutes until the skin is deep mahogany and the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest on the rack for 5–10 minutes before serving to allow juices to redistribute.