Pat the chicken very dry: Use paper towels to blot the thighs thoroughly, especially the skin. Dry skin is key for crisping.

Dry brine (recommended): Sprinkle thighs with 1.5–2 teaspoons kosher salt total. Set on a rack over a sheet pan and refrigerate uncovered for 1–12 hours. If you’re short on time, at least 30 minutes helps.

Preheat the oven: Heat to 425°F (220°C). Place a rimmed baking sheet on the middle rack to preheat with the oven. A hot pan starts the crisping immediately.

Mix the seasoning: In a small bowl, combine 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1.5 teaspoons paprika, and 1 teaspoon baking powder. Add 1–2 teaspoons dried herbs if using.

Season the thighs: Drizzle 1–2 tablespoons oil over the chicken. Sprinkle the seasoning blend evenly on both sides, with a little extra attention to the skin.

Arrange skin-side up: Carefully remove the hot baking sheet. Line with foil or parchment if you like, then set a wire rack on top if you have one. Place the thighs skin-side up, spaced apart so air can circulate.

Bake until crisp and done: Roast for 35–45 minutes, depending on size. The skin should be deep golden and the internal temperature should reach 175–195°F when checked in the thickest part without touching bone. Thighs shine at higher temps than breasts and stay juicy.

Optional broil for extra crunch: If needed, broil for 1–3 minutes at the end. Watch closely to avoid burning.

Rest briefly: Let the chicken sit for 5 minutes. This keeps juices where they belong and the skin crisp.

Finish and serve: Squeeze with lemon, crack on a little extra black pepper, and sprinkle chopped parsley if you like. Serve with a simple salad, roasted potatoes, or steamed greens.