Crisp-Skinned Oven Chicken Thighs with Smoked Paprika

What you need

• 8 bone-in, skin-on chicken thighs, about 1.4 kg (3 lb) total
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp brown sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, cut into wedges, for serving
• 2 tbsp fresh parsley, chopped

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F). Cover a rimmed tray with foil.

2. 2

   Mix the smoked paprika, garlic powder, onion powder, oregano, brown sugar, salt and black pepper in a small bowl.

3. 3

   Pat the chicken very dry with paper towels.

4. 4

   Rub the olive oil over all sides of the chicken, then coat with the spice mix, working some under the skin.

5. 5

   Lay the thighs skin side up on the tray with space between them.

6. 6

   Bake without turning until the skin is crisp and deep golden, 35-45 min. The thickest part, away from the bone, must reach 74 °C (165 °F).

7. 7

   For extra crisp skin, grill under a hot broiler for 2-3 min, watching closely.

8. 8

   Rest for 5 min, then scatter with parsley and serve with the lemon wedges.

Imported from kristineskitchenblog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.