Step 1

Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 425ºF.

Step 2

Prepare the wet rub. Finely grate the zest of 1 medium lemon (about 1 1/2 teaspoons) into a 9x13-inch baking dish. Add 3 tablespoons olive oil, 1 1/2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Stir to combine.

Step 3

Toss the chicken with the wet rub. Pat 8 bone-in chicken thighs dry with paper towels. Add to the baking dish and toss to coat completely in the seasoned oil. Arrange skin-side up, spaced evenly apart.

Step 4

Squeeze lemon juice over the chicken. Halve the zested lemon. Squeeze the juice from one half over the chicken. Reserve the other half.

Step 5

Roast the chicken thighs. Roast until the chicken is browned, cooked through, and registers at least 165°F on an instant-read thermometer inserted into the thickest part not touching bone, 25 to 35 minutes. Squeeze the juice from the remaining lemon half over the chicken. Garnish with chopped fresh parsley leaves if desired.