Bone-in chicken thighs and drumsticks roast on a wire rack until the skin turns deeply golden, giving you that crisp exterior without any fuss. A simple rub of smoked paprika, garlic powder, onion powder, and black pepper builds flavor from the start, while olive oil keeps everything moist as it cooks. Two layers of BBQ sauce, brushed on and then caramelized under the broiler, create sticky, charred edges that taste like true backyard cookout fare. A scatter of fresh parsley at the end brightens the whole platter and adds a fresh, herby finish. This one is an easy, hands-off dinner that fits well into a Mediterranean diet lineup, delivering big flavor with minimal cleanup. It's the kind of sheet pan meal you'll want to put on repeat.
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Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed sheet pan and lightly coat the rack with cooking spray or a thin brush of olive oil.
Pat the chicken pieces completely dry with paper towels. In a large bowl, toss the chicken with the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
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