Crispy Chicken Thighs: Golden and Juicy

Pat the chicken thighs aggressively with paper towels until the skin is completely matte and dry to the touch.

Rub the chicken with olive oil, then evenly coat with the kosher salt, cracked black pepper, garlic powder, and smoked paprika.

Preheat the oven to 425°F (218°C).

Place the thighs skin-side up on a wire cooling rack set over a large baking sheet to ensure 360-degree airflow.

Roast for 30–35 minutes until the skin is a deep mahogany brown and the internal temperature reaches 165°F (74°C), though 175°F (79°C) is preferred for thighs.

For extra crispiness, turn on the broiler for the final 2 minutes, monitoring closely to prevent burning.

Remove from the oven and immediately squeeze fresh lemon juice over the skin.

Garnish with chopped parsley and let them rest for 5 minutes before serving.