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Crispy Oven-Baked Chicken Thighs with Smoky Paprika Rub

Smoked paprika gives deep color and smoky flavor without a smoker; the brown sugar helps the skin caramelize and crisp; drying the skin with paper towels is what guarantees crunch.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients Method

Ingredients
  

  • 8 bone-in, skin-on chicken thighs (about 2 1/2 lbs)
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp brown sugar
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme

Method
 

  1. Preheat the oven to 425°F. Line a rimmed baking sheet with foil and set a wire rack on top (the rack lets hot air circulate under the thighs for all-over crispness).
  2. Pat the chicken thighs completely dry with paper towels — on both sides. (This is the single most important step for crispy skin. Moisture is the enemy of crunch.)
  3. Rub the thighs all over with the olive oil.
  4. Stir the smoked paprika, garlic powder, onion powder, brown sugar, salt, pepper, and thyme together in a small bowl. Coat each thigh evenly with the rub, getting some under the skin.
  5. Arrange the thighs skin-side up on the rack, leaving space between them so they roast instead of steam.
  6. Bake 30–35 minutes, until the skin is deep golden and crisp and a thermometer in the thickest part (not touching bone) reads 165°F.
  7. Rest 5 minutes before serving so the juices redistribute.