- 8 bone-in, skin-on chicken thighs, excess fat trimmed
- 2 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- Freshly ground black pepper
Preheat oven to 450F.
Brush both sides of chicken with olive oil and sprinkle both sides of chicken evenly with oregano, garlic powder, salt and pepper.
Roast, skin side down, on a wire rack on a sheet pan for 18 minutes.
Flip chicken over and roast for another 20 minutes or until cooked through.
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