Bone-in, skin-on. A spice rub, a hot oven, and you’re done.
Chicken thighs are the most forgiving cut on the bone — hard to overcook, easy to get right. A quick spice rub, a drizzle of avocado oil, and 425°F does the rest. No marinade, no mess.
INGREDIENTS
The chicken
- 6–8 bone-in, skin-on chicken thighs
- a drizzle of avocado oil
The spice rub
- Equal shakes of each — adjust to your taste:
- garlic powder
- onion powder
- paprika
- dried oregano
- dried thyme
- salt
- a few cracks of black pepper
METHOD
- Preheat oven to 425°F. Let the chicken sit at room temp for 15–20 minutes. Pat dry — this is what gets the skin crispy.
- Mix the spice rub in a small bowl. Combine all the spices — eyeball equal amounts of each, then adjust to your taste.
- Drizzle the thighs with avocado oil and rub the seasoning all over, including under the skin if you want maximum flavor. Use about two-thirds of the mix now, save the rest for the top.
- Line a baking sheet with foil and set a wire rack on top. Arrange thighs skin-side up. Sprinkle the remaining spice mix over the top and press lightly to help it stick.
- Bake 35–40 minutes, until cooked through and the skin is deep golden.
For extra crispy skin, broil 2–3 minutes at the end — watch it closely. - Rest 5 minutes before serving. Worth it.
BUILD IT YOUR WAY
Keep it simple or build it out. A few combinations that work:
- Shiraz Salad with chickpeas
- Mashed Yellow Potatoes
- Roasted Vegetables
- Quinoa or basmati rice
Mix and match. There’s no wrong way to plate it.
