Preheat your oven to 425 degrees F. Line the sheet pan with aluminum foil and set the wire rack on top. The rack lets hot air circulate under the thighs and keeps the skin from sitting in the drippings, which is the key to getting it properly crispy.

Pat the chicken thighs completely dry on both sides with paper towels. Moisture on the skin will steam the chicken rather than roast it, so be thorough here. Dry skin is the foundation for that crackly finish you are after.

In a small bowl, combine the smoked paprika, garlic powder, onion powder, salt, black pepper, dried oregano, and cayenne if using. Stir until the spices are blended evenly. Add the olive oil and stir again to make a loose paste.

Rub the spice paste all over each chicken thigh, including under the skin where you can lift it gently. Getting some seasoning under the skin flavors the meat directly rather than just the surface. Place the thighs skin side up on the wire rack with a little space between each one so the heat can reach all sides.

Roast at 425 degrees for 35 to 40 minutes. Do not open the oven for the first 30 minutes. Around the 35-minute mark, the skin should look deeply golden and feel firm when you tap it gently with a spoon. If it looks pale, let it go a few more minutes.

Check doneness with an instant-read thermometer inserted into the thickest part of the thigh without touching the bone. You are looking for 165 degrees F at a minimum, though thighs at 175 degrees F are even better because the connective tissue has had time to break down and the meat becomes noticeably more tender and juicy.

Let the thighs rest on the rack for 5 minutes before serving. This holds the juices inside the meat. Serve alongside roasted potatoes, a simple green salad, or steamed rice. The drippings in the foil-lined pan are deeply flavorful and can be spooned over grains or vegetables if you like.