Chicken thighs are the forgiving cut — more fat and connective tissue than breast means they stay juicy even if you overshoot the timer by a few minutes.
The one non-negotiable step is drying the skin thoroughly before it goes in the oven — that's the difference between crispy skin and rubbery skin.
Pat the skin bone-dry with paper towels before seasoning — any leftover moisture steams the skin instead of letting it crisp in the oven.
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Preheat oven to 425°F (220°C). Pat the chicken thighs completely dry with paper towels — this is what makes the skin crisp up instead of steaming.
Rub the thighs all over with olive oil, then coat with garlic powder, smoked paprika, onion powder, thyme, salt and pepper.
Arrange skin-side up on a baking sheet, spaced apart. Bake for 35-40 minutes until the skin is crisp and golden and a thermometer reads 175°F (79°C) in the thickest part.
Let rest for 5 minutes before serving to let the juices settle.
Any surface moisture turns to steam in the oven, which softens the skin instead of letting it crisp — drying the skin thoroughly first is the single biggest factor in getting it crispy.
Thigh meat has more connective tissue and fat, which needs to render and break down — pulling it at 165°F like breast meat leaves it tougher than cooking to about 175°F, which keeps it tender.
Yes — reduce the bake time to about 22-25 minutes since boneless thighs cook faster without the bone.