1-First, preheat your oven to 425°F (220°C) and line a rimmed baking pan with foil. Place a baking rack on top to let air circulate around the chicken. Pat the 6 bone-in, skin-on chicken thighs dry with a paper towel to get rid of any moisture for better crisping.

2-Next, drizzle the 2 tablespoons of olive oil over the chicken thighs. Rub in the seasoning mixture, which includes ½ teaspoon paprika, ½ teaspoon garlic powder, ¾ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon dried thyme leaves. Make sure to coat the skin thoroughly for even flavor.

3-Then, arrange the thighs skin-side up on the rack. Bake them uncovered for 35 to 40 minutes until the internal temperature hits 165°F (74°C). For extra crispy skin, switch to broil on high for 2 to 3 minutes at the end, but watch closely to avoid burning.

4-This method keeps the meat tender and juicy inside while getting that perfect golden exterior. Always use a meat thermometer to check doneness, as larger thighs may need a few more minutes. Let the chicken rest for a bit before serving to lock in the juices.