Preheat an oven to <temperature>375<unit>ºF</unit></temperature>

Place <quantity>4</quantity> chicken thighs on a tray lined with paper towels. Pat dry both sides completely

Season both sides of the chicken thighs with <quantity>1<unit>tsp</unit></quantity> of salt, <quantity>1<unit>tbsp</unit></quantity> of harissa powder, and <quantity>1<unit>tbsp</unit></quantity> of smoked paprika

Add <quantity>1<unit>tbsp</unit></quantity> of extra virgin olive oil to a heavy-bottomed pan over high heat

Add the chicken thighs with the skin side down. Sear both sides until deep brown

Sprinkle flaky salt to taste. Transfer the thighs to the oven, skin side up. Roast for 15m, until deep golden brown

Flip the chicken thighs and roast for 5m, until cooked through

Remove the chicken thighs from the oven and transfer them to a tray. Let them rest for 5m to set the juices

Transfer the pan drippings to a bowl. Add <quantity>2<unit>tbsp</unit></quantity> of apple cider vinegar

Arrange the chicken thighs on a serving dish, skin side up

Finish with flaky salt to taste. Drizzle with <quantity>1<unit>tbsp</unit></quantity> of the pan drippings. The roast chicken thighs are ready

Try them with the Buttermilk Spatzle!