Instructions

• Preheat oven to 375°F (190°C) if you will bake immediately; otherwise wait until after marinating to preheat.
• In a small bowl, stir together the dry rub: 2 tsp smoked paprika, ½ tsp cayenne pepper, 1 tsp dried thyme, ½ tsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper, and ½ tsp sea salt.
• Place the 1.5–2 pounds (4) bone-in chicken thighs in a large zip-top bag or a bowl. Add the dry rub and 2 Tbsp avocado oil.
• Seal the bag (or cover the bowl) and massage or shake thoroughly until all thighs are evenly coated with the oil and seasoning.
• Refrigerate to marinate for at least 15 minutes, up to 24 hours for more flavor. If you skip marinating, proceed to the next step immediately.
• When ready to bake, preheat the oven to 375°F (if not already preheated). Transfer the seasoned thighs to a casserole or baking dish, arranging them skin side up with space between pieces for air circulation.
• Bake at 375°F for 40 minutes.
• Increase the oven temperature to 425°F and continue baking for an additional 5–10 minutes, until the skin is as crisp as you like and the internal temperature reaches 165°F. To check, insert a meat thermometer into the thickest part of the largest thigh without touching the bone.
• Remove the chicken from the oven and let rest for 10–15 minutes before serving.