Ingredients:

  • 4 bone-in, skin-on chicken thighs (approximately 6-8 ounces each)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for greasing the pan)

Instructions:

  1. In a large bowl, whisk together the olive oil, minced garlic, rosemary, thyme, paprika, salt, and pepper.
  2. Add the chicken thighs to the bowl and toss to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes, or up to overnight.
  3. Preheat oven to 400°F (200°C). Lightly grease a baking sheet with olive oil.
  4. Place the marinated chicken thighs skin-side up on the prepared baking sheet, ensuring they are not overcrowded.
  5. Bake for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. If the skin is browning too quickly, tent the chicken with foil for the last 10 minutes of baking.
  6. Let the chicken rest for 5-10 minutes before serving.