# What You Need:
→ Chicken
01 - 3 to 3.5 pounds bone-in, skin-on chicken thighs (approximately 8 pieces)
→ Seasoning
02 - 2 tablespoons olive oil or avocado oil
03 - 2 teaspoons kosher salt
04 - 1.5 teaspoons freshly ground black pepper
05 - 1.5 teaspoons garlic powder
06 - 1 teaspoon onion powder
07 - 1.5 teaspoons smoked paprika
08 - 1.5 teaspoons dried thyme
09 - 1.5 teaspoons dried oregano
10 - 0.5 teaspoon dried rosemary, crumbled
11 - 0.5 teaspoon aluminum-free baking powder
→ Garnish
12 - 1 lemon, cut into wedges
13 - Fresh parsley, finely chopped
# Steps:
01 - Remove chicken thighs from refrigeration 20 to 30 minutes before cooking to bring them closer to room temperature.
02 - Pat each thigh thoroughly dry on all sides using paper towels to promote the crispiest skin development.
03 - Preheat oven to 425°F with an oven rack positioned in the upper third.
04 - Line a rimmed baking sheet with foil and set a wire rack on top. If wire rack is unavailable, place thighs directly on the foil-lined pan.
05 - In a small bowl, whisk together salt, pepper, garlic powder, onion powder, smoked paprika, thyme, oregano, rosemary, and baking powder until thoroughly mixed.
06 - Place chicken thighs in a large bowl and drizzle with olive oil, rubbing to coat evenly on all surfaces.
07 - Sprinkle the spice mixture over chicken thighs, concentrating on the skin side, and rub the seasoning into both skin and flesh.
08 - Position seasoned thighs skin-side up on the wire rack or baking sheet, leaving adequate space between each piece for air circulation.
09 - Bake for 35 to 45 minutes until the skin is deep golden and crisp and internal temperature reaches 175 to 190°F in the thickest section.
10 - For enhanced crispiness, broil on high heat for 1 to 3 minutes, monitoring closely to prevent burning.
11 - Remove from oven and allow thighs to rest for 5 to 10 minutes on the baking pan.
12 - Transfer to a serving platter, garnish with fresh parsley, and serve with lemon wedges.
