The preparation below is for bone-in-skin-on or boneless-skinless. Everything is the same except the bone-in-skin-on cooks for ten extra minutes.

Line a sheet tray with foil and place a rack over the foil. This method solves a few issues; the rack helps the heat circulate around the chicken for even cooking, it also allows the grease to drip down to the pan below instead of the chicken sitting in the grease as it cooks, and lining the pan with foil helps with clean up. The skin-on chicken cooks uniformly with nice crispy skin and the boneless gets a nice browned top.

Preheat the oven to 400 degrees F.

Prepare the thighs by smoothing out the skin and wrapping any extra skin under the thigh. Each thigh should be neat with the skin covering the whole top and no extra pieces sticking out.

Spray the rack with kitchen pan spray and arrange each thigh on the rack, not touching each other.

Pat the tops dry with paper towels and then brush on the olive oil.

In a small bowl, mix the salt, pepper, garlic powder and paprika and then sprinkle over each piece. Try to sprinkle high up for even coating.

Place in the center of the oven and roast 30 minutes for boneless and 40 minutes for bone-in.

In each case, the internal temperature must be 160 degrees F when a probe thermometer is inserted.

Serve immediately.

If you prefer extra crispy, place the pan under the broiler for a minute or two.