Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment for easier cleanup.

Pat each thigh completely dry with paper towels, inside and out. Dry skin is the key to crispness.

Drizzle 2 tablespoons olive oil over the thighs. Rub the oil under the skin and over the outside so every piece is coated.

In a small bowl, combine the seasoning ingredients: garlic powder, onion powder, paprika, dried thyme, dried rosemary, salt, black pepper, and smoked paprika.

Sprinkle the seasoning mix evenly over both sides of each thigh, gently patting it into the skin and meat.

Arrange thighs skin-side up on the lined baking sheet, leaving a little space between pieces for air circulation.

Roast in the preheated oven for 35–40 minutes. Look for golden brown, blistered skin and juices that run clear when pierced.

Check the internal temperature, which should reach at least 165°F (74°C); for more tender dark meat, roast to 175–185°F (80–85°C).

Remove from the oven and let the thighs rest for 5 minutes before serving. Resting keeps the meat juicy.