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
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat your oven to 200°C (approx 400°F).
  2. Pat the chicken thighs bone-dry with paper towels to ensure a good sear.
  3. In a small mixing bowl, whisk together the sea salt, black pepper, smoked paprika, garlic powder, onion powder, dried oregano, and cayenne pepper.
  4. In a separate bowl, toss the chicken thighs with olive oil until fully coated, then apply the dry rub evenly over all surfaces.
  5. Place the thighs on the prepared pan smooth side up, unrolled, leaving at least one inch of space between each piece to allow for airflow.
  6. Bake on the center rack for 22–25 minutes until the edges are slightly charred and the internal temperature reaches 165°F (74°C).
  7. Remove from the oven, transfer to a plate, and tent loosely with foil. Let the chicken rest for 5 minutes before serving.