Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, kosher salt, black pepper, and cayenne pepper until a thick paste forms.
  3. Add the chicken thighs to the bowl and toss until every piece is thoroughly coated in the spice blend.
  4. Arrange the chicken thighs on the prepared baking sheet in a single layer, ensuring at least one inch of space between each piece to prevent steaming.
  5. Roast in the center rack for 20–25 minutes, or until the edges are charred and the internal temperature reaches 165°F (74°C).
  6. Transfer the chicken to a plate or cutting board.
  7. Let it rest undisturbed for 5–10 minutes before serving to lock in juices.