While your chicken chills, mix up a ridiculously simple rub. Grab smoked paprika (essential), garlic powder, onion powder, a pinch of cayenne for heat, and some black pepper. Add a little brown sugar if you want candy-like crust.
I once forgot the paprika and my chicken looked like a sad ghost. Don’t be me. Rub this mixture all over the skin and under it, too. Massage it in like you’re giving the chicken a motivational speech.
Preheat Like a Pro
Now, get your oven screaming hot—425°F (220°C). Don’t wimp out with 350°F; we want crackling skin, not a steamed towel. Place a wire rack inside a baking sheet; this lets air circulate so the bottom gets crispy, too.
No rack? Use a few slices of stale bread under the chicken. It absorbs fat and turns into croutons. It’s called “being resourceful,” but mostly it’s just delicious.
