1. Preheat your oven to 400°F (200°C). This temperature helps crisp the skin while allowing the glaze to caramelise beautifully.
2. Pat the chicken thighs dry with paper towels—this step is key to getting that golden, crispy skin just right.
3. Season the chicken generously with salt, pepper, and smoked paprika if using. Don’t be shy here; seasoning is everything.
4. In a small bowl, mix together the brown sugar, minced garlic, soy sauce, and olive oil until you have a smooth glaze.
5. Place the chicken thighs skin-side up on a rimmed baking sheet or in a roasting pan. Spoon half of the glaze over the top, making sure to get it under the skin where possible for extra flavour.
6. Roast the chicken in the preheated oven for about 30 minutes. After 20 minutes, baste the chicken with the remaining glaze to build up that sticky, glossy coating.
7. Check the chicken for doneness; the internal temperature should reach 165°F (74°C). If the skin isn’t as crisp as you’d like, pop the chicken under the grill (broiler) for 2-3 minutes, watching carefully to avoid burning.
8. Remove from the oven and let the chicken rest for 5 minutes. This pause allows the juices to redistribute, making every bite juicy and tender.
9. Garnish with freshly chopped parsley or thyme before serving for a fresh, herbaceous note.

Growing up, my mum always reminded me that cooking is as much about patience as it is about ingredients. I find that resting the chicken is a small ritual that turns a good meal into a great one. Plus, it gives you a moment to tidy up or pour yourself a cuppa before the feast begins.