Preheat and prep: Heat the oven to 425°F (220°C). Line a rimmed sheet pan with foil for easy cleanup and set a wire rack on top. The rack keeps the chicken elevated so it crisps on all sides.

Dry the chicken: Pat the thighs very dry with paper towels, especially the skin. This step is key for crispiness.

Season generously: In a small bowl, mix salt, pepper, garlic powder, onion powder, smoked paprika, and thyme. Rub the chicken with oil, then sprinkle the seasoning blend all over, getting under the edges of the skin when you can.

Arrange for airflow: Place thighs skin-side up on the rack, leaving a little space between each piece. Crowding = steaming, not crisping.

Roast: Bake for 35–45 minutes, depending on the size of the thighs. You’re looking for internal temperature of 175–195°F for the best tenderness and for the skin to be deep golden and crisp.

Optional finish: If the skin needs extra crunch, broil on high for 1–2 minutes, watching closely so it doesn’t burn.

Rest and serve: Let the chicken rest for 5 minutes. Squeeze with lemon, sprinkle with parsley if you like, and serve.