Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs (approx. 4-6 thighs)
  • 0.5 cup grated Parmesan cheese
  • 1 tbsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 tbsp unsalted butter, melted
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon zest

Instructions:

  1. Preheat your oven to 220°C (400°F). Line a sheet pan with a wire cooling rack.
  2. Use paper towels to pat the chicken thighs bone-dry on all sides to remove surface moisture.
  3. In a small bowl, whisk together the grated Parmesan cheese, garlic powder, smoked paprika, dried oregano, salt, and black pepper.
  4. Press the skin side of each chicken thigh firmly into the Parmesan mixture, then sprinkle remaining rub on the undersides.
  5. Place chicken on the wire rack and roast for 30 minutes, or until the skin is dark golden and bubbling with a visible sizzle.
  6. While chicken roasts, whisk melted butter, minced fresh garlic, parsley, and lemon zest in a bowl. Brush the mixture over the hot chicken immediately before serving.