Instructions

• Combine the smoked paprika, cayenne pepper, dried thyme, dried oregano, garlic powder, onion powder, black pepper, and sea salt (amounts as listed in the ingredient list) in a small bowl and stir until evenly mixed to make the dry rub.
• Place the raw bone-in chicken thighs in a large zip-top bag. Add the dry rub and the 2 Tbsp avocado oil to the bag, seal, and shake and massage the bag until all pieces are evenly coated with the seasoning and oil.
• Refrigerate the sealed bag for at least 15 minutes and up to 24 hours to marinate. If you do not have time to marinate, you may proceed immediately to the next step.
• Preheat the oven to 375 degrees Fahrenheit. Transfer the seasoned chicken thighs to a casserole or baking dish, arranging them skin side up with a little space between pieces.
• Bake at 375 degrees F for 40 minutes.
• Increase the oven temperature to 425 degrees F and continue baking for an additional 5 to 10 minutes, or until the skin is as crisp as you like and the internal temperature of the thickest part of the largest thigh reaches 165 degrees Fahrenheit (insert a meat thermometer into the thickest part without touching bone).
• Remove the chicken from the oven and let it rest for 10 to 15 minutes before serving.