2 pkgs. (4 pieces each) bone-in, skin-on chicken thighs
Italian herb blend (optional)
1. Place oven rack on the lower part of the oven and reheat to 425F.
2. Trim off any extra fat from the chicken thighs and pat them dry with paper towels.
3. Season both sides of the chicken thighs with salt (go light on the salt), pepper, onion powder, garlic powder, lemon pepper and Italian herb blend.
4. Place the chicken, skin side down, on a roasting rack over a foil-lined baking sheet and roast for 15 minutes. Increase the heat to 475F and turn the thighs over (skin side up). Roast the thighs an additional 20 minutes until the skin is crispy and browned, with an internal temperature of around 175F (test with an easy-read thermometer).
If you have leftovers, the thighs can be reheated (covered lightly with foil) in the oven or even a toaster oven at 350F for 20 minutes.