Crispy Oven Baked Chicken Thighs

Preheat oven to 450°F (232°C). Lightly grease a 9x13-inch baking dish or 3-quart baking dish.

Trim 6 chicken thighs of excess fat or loose skin. Arrange chicken in the prepared dish, skin side up, leaving space between each piece.

Drizzle 2 tablespoons olive oil evenly over the chicken skin. Rub gently to coat.

In a small bowl, combine 2 teaspoons paprika, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Sprinkle seasoning mixture evenly over the chicken thighs.

Roast in the preheated oven for 35–40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) at the thickest part.

Remove from oven. Brush the tops of each piece with the pan juices.

Turn the oven to broil and place chicken under the broiler for 1–2 minutes, until the skin becomes extra crispy. Watch carefully to prevent burning.

Remove from oven and rest 5 minutes before serving.