Set your oven to 400°F (200°C). This temperature is perfect for crisping the skin while keeping the meat juicy inside.
Pat the chicken thighs dry with paper towels to remove excess moisture—this helps achieve crispy skin. In a mixing bowl, drizzle the olive oil over the chicken thighs. Sprinkle garlic powder, onion powder, smoked paprika, salt, and pepper evenly. Toss the thighs until well coated.
If using a wire rack, place it over the baking sheet and arrange the chicken thighs skin-side up. If not, place them directly on the lined baking sheet, spaced out to allow heat circulation.
Put the chicken in the oven and bake for 20 minutes. Remove and brush each thigh generously with BBQ sauce. Return to the oven for another 15-20 minutes, basting once more halfway through. The chicken is done when the internal temperature hits 165°F (74°C), and the sauce is caramelized.
Let the chicken rest for 5 minutes after baking to redistribute juices. Garnish with fresh parsley if desired before serving.
