Pat thighs dry with paper towels — moisture prevents browning. Season both sides with garlic powder, paprika, salt, and pepper. Optional but worthwhile: rest uncovered in the fridge 30–60 min to dry the skin further. Pull from the fridge 15 min before cooking. Line a sheet pan with parchment or foil. Place a wire rack on the pan, arrange thighs skin-side up — the rack lets fat drain away so the skin crisps instead of steaming.

Preheat oven fully to 218°C. Place seasoned thighs skin-side up in a single layer — leave at least an inch between pieces or they'll steam instead of roast. Roast uncovered on the center rack. Boneless, skinless thighs: 25–30 minutes. Bone-in, skin-on thighs: 30–42 minutes. Do not cover the pan. No need to flip boneless thighs. For bone-in on a flat pan, you can flip once at the halfway point, then finish skin-side up. Start checking boneless at 25 minutes, bone-in at 30. Look for deep golden, crisped skin and clear (not pink) juices. Confirm doneness with an instant-read thermometer.

Inserta un termómetro de lectura instantánea en la parte más gruesa del muslo, evitando el hueso. La temperatura mínima segura del USDA es 74°C, pero 79°C se recomienda para la mejor textura: tierna y completamente renderizada. Una vez que alcances tu temperatura objetivo, retira del horno y descansa 5 minutos antes de cortar. El reposo mantiene los jugos en la carne. Evita agrupar la bandeja, saltarse la rejilla de alambre, o cortar demasiado pronto. Las sobras se refrigeran durante 3-4 días.