Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 1.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 sprigs fresh rosemary
  • 1 lemon, sliced into rounds

Instructions:

  1. Preheat your oven to 425°F (220°C). Use paper towels to pat the 2 lbs bone in, skin on chicken thighs completely dry on all sides.
  2. In a small bowl, whisk together the 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp dried oregano, 1.5 tsp sea salt, and 0.5 tsp cracked black pepper.
  3. Drizzle the 1 tbsp extra virgin olive oil over the chicken, rubbing it in with your hands to coat every nook and cranny.
  4. Sprinkle the spice blend generously over the skin and the underside. Press the spices into the skin so they don't just sit on top and blow away in the oven's convection.
  5. Arrange the 1 lemon, sliced into rounds, on the baking sheet and place a chicken thigh directly on top of each slice. Tuck the 2 sprigs fresh rosemary between the pieces.
  6. Bake for 35 minutes until the skin is deep amber and the juices run clear. If you have a thermometer, look for that sweet spot of 170°F to 175°F.
  7. Remove from the oven and let the meat rest for 5 minutes.
  8. Pour any accumulated pan juices over the meat before serving. The lemon rounds will be soft and edible — don't throw them away, they are flavor bombs!