Preheat the oven to 425°. Line a sheet pan with parchment or foil to save on clean up time.
Trim the skin on each thigh using a sharp knife or kitchen shears.
Season both sides of the chicken thighs and place them on a lined baking sheet.
Cook them, skin side up, for approximately 45 minutes.
There is usually some skin wrapped around the underside of the thigh that is not attached to the meat. This piece doesn’t tend to crisp up well because it is sitting down in the cooking juices.
Take the time to trim the skin. A nicely trimmed thigh will cook up with perfectly crisp skin all over.
Season very well. Coat both the underside and skin side of the chick thighs. There is no need to add any cooking oil. The skin from the chicken has plenty of fat and will get very crispy.
The chicken thighs may reach the finished temperature of 165° before 45 minutes are up. However, let the chicken continue to cook. The fat from the skin will drip into the meat and baste it as it cooks leaving you with more tender, extra juicy meat.
You can use this roasting technique on other skin on chicken pieces. Legs, leg-thigh quarters, and bone-in breast pieces with skin are all great roasted.
Chicken leg pieces can be cooked exactly the same way as the thighs and can even be on the same baking tray.
The larger leg-thigh quarters and breast pieces need to be on their own try and will take longer to cook.