Preheat your oven to 425°F. Pat your 8 chicken thighs completely dry with paper towels — this is the step that makes the biggest difference for crispy skin. Moisture is the enemy here, so don't rush it. Place them skin-side up on a large sheet pan lined with foil for easy cleanup.

Mix together your olive oil, minced garlic, rosemary, thyme, parsley, salt, pepper, paprika, and baking powder in a small bowl. The baking powder raises the pH level on the chicken skin, which helps it brown faster and get crispier. Rub this mixture all over the chicken thighs, making sure you coat the skin generously but don't forget the undersides.

Pour your chicken broth around the chicken (not directly on top of the skin) and squeeze the lemon juice over everything. You'll hear it sizzle immediately when the liquid hits that hot pan. This creates steam that cooks the meat while the skin gets crispy from the dry heat above.

Slide the sheet pan into your 425°F oven and set a timer for 30 minutes. Don't open the door during this time — I know it's tempting, but you'll let all the heat escape. Mine always sticks a little to the foil and that's totally fine, it means the skin is getting golden.

After 30 minutes, carefully pull out the pan and check if the skin looks golden brown. If it needs more color, give it another 10 to 15 minutes. The internal temperature should hit 165°F at the thickest part of the thigh when you check with a meat thermometer.

When your kitchen smells like warm roasted garlic and herbs starting to caramelize, you're almost there. The skin should be deep golden and sound crispy when you tap it with a fork. Let the crispy oven baked chicken thighs rest for 5 minutes before serving — this keeps the juices locked inside instead of running all over the plate.

Transfer your chicken to a serving platter and drizzle with the pan juices. Taste one to make sure the seasoning is perfect, and adjust salt and pepper if needed. Serve immediately while everything's still piping hot and that skin is at peak crispiness.