Bone-in chicken thighs and drumsticks go skin-side up on a wire rack, which is the real trick here — it lets hot air circulate underneath so the skin gets genuinely crisp instead of steaming in its own juices. A rub of smoked paprika, garlic powder, onion powder, salt, and pepper gets worked into the chicken before it even hits the oven, so every bite carries that smoky depth all the way through. The real payoff comes at the end: a sticky, deeply caramelized glaze gets brushed on in two rounds, then finished under the broiler until the edges turn charred and glossy. It's a hands-off, sheet-pan dinner that still delivers big roadside-BBQ flavor without any fuss. A scatter of fresh parsley at the end brightens the whole platter right before serving. This one's a genuinely solid pick for a Paleo dinner rotation — simple, satisfying, and built for weeknight ease.
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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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