Preparation Steps

• Set your oven to 425°F (220°C). Position a rack in the center of the oven. Line a rimmed baking sheet with parchment paper and place a wire rack on top; lightly brush the rack with a little oil so the thighs won’t stick.
• Pat the chicken thighs dry with paper towels and trim any excess fat. Put the thighs in a large mixing bowl so they’re ready for the rub.
• In a small bowl combine the salt, black pepper, garlic powder, smoked paprika, dried oregano, brown sugar (if using), and lemon zest. Whisk the spices together to break up any clumps and distribute the lemon zest evenly.
• Pour the olive oil over the chicken, then sprinkle the spice mix across the pieces. Use your hands or tongs to toss and lightly massage the rub into each thigh so they are evenly coated. Let the seasoned thighs rest at room temperature for about 10 minutes while the oven finishes preheating — this helps the flavors adhere and tenderizes the surface.
• Arrange the thighs on the prepared wire rack, spacing them so they don’t touch. This air circulation is key for an even, crispy exterior.
• Bake on the center rack for 12 minutes, then use tongs to flip each thigh and continue baking for another 10 minutes. After a total of about 22 minutes, switch the oven to broil and broil the thighs 2–3 minutes more, watching closely, until the edges are nicely browned and slightly charred in spots. The internal temperature should read 165°F (74°C).
• Remove the pan from the oven and transfer the thighs to a cutting board. Rest the chicken for 8 minutes so juices redistribute and the exterior firms up for better texture.
• Serve warm. These thighs are great with a squeeze of lemon, over rice, or alongside roasted vegetables.