Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Lay the chicken thighs on paper towels and pat them firmly on both sides until completely dry.
  2. In a large bowl, toss the thighs with olive oil until every inch is glossy.
  3. Sprinkle the salt, pepper, garlic powder, paprika, onion powder, and oregano over the meat, massaging the spices in with your hands for an even coating.
  4. Line a baking sheet with parchment paper or aluminum foil and place the thighs in a single layer, leaving at least 1 inch of space between each piece.
  5. Bake in a preheated oven at 425°F (218°C) for 20–25 minutes until the edges are deep golden brown.
  6. Use a meat thermometer to ensure the thickest part of the thigh has reached 165°F (74°C).
  7. Transfer the chicken to a plate and let it rest for 5 minutes to allow juices to redistribute.
  8. Sprinkle with fresh parsley and squeeze fresh lemon juice over the top before serving.