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.

Insert an instant-read thermometer into the thickest part of the thigh, avoiding the bone. USDA minimum safe temp is 74°C, but 79°C is recommended for the best texture — tender and fully rendered. Once your target temp is hit, remove from the oven and rest for 5 minutes before cutting. Resting keeps the juices in the meat. Avoid crowding the pan, skipping the wire rack, or cutting too soon. Leftovers keep refrigerated for 3–4 days.