Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano

Instructions:

  1. Preheat your oven to 425°F (218°C).
  2. Use paper towels to pat the chicken thighs extremely dry on both sides to ensure a crispy exterior.
  3. Whisk 2 tbsp extra virgin olive oil with 1 tsp salt and 1/2 tsp black pepper in a small bowl.
  4. Add 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp dried oregano to the oil.
  5. Coat the chicken thoroughly with the spice slurry. until every crevice is covered.
  6. Arrange the thighs on a baking sheet, ensuring they do not touch.
  7. Bake for 25 minutes until the edges are dark and sizzling and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.
  8. Check for an internal temperature of 165°F using a digital thermometer.
  9. Remove from the oven and transfer to a clean plate immediately.
  10. Rest the meat for at least 5 minutes until the juices settle back into the fibers.