Ingredients:

  • 8 Boneless, Skinless Chicken Thighs (approx. 1.1 kg)
  • 2 Tbsp (30 ml) Neutral Cooking Oil (such as rapeseed or olive oil)
  • 1 Tbsp (15 ml) Smoked Paprika
  • 1 Tbsp (15 g) Granulated Garlic Powder
  • 1 tsp (5 g) Granulated Onion Powder
  • 1 tsp (5 g) Dried Thyme
  • ½ tsp (2.5 g) Dried Oregano
  • 1 tsp (5 g) Fine Sea Salt (or 1 ½ tsp kosher salt)
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • ½ tsp (2.5 g) Light Brown Sugar (Optional, for colour/caramelisation)

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a rimmed baking tray with parchment paper or foil for easy cleanup. Crucially, pat the boneless, skinless chicken thighs thoroughly dry using paper towels. This removes surface moisture, which is key to achieving a good crust.
  2. Prepare the Rub: In a small bowl, combine all rub ingredients: smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, pepper, and brown sugar (if using). Mix thoroughly until uniform.
  3. Coat the Chicken: Place the patted-dry chicken thighs in a large mixing bowl. Drizzle with the 2 Tbsp of neutral oil and toss until lightly coated. Then, sprinkle the mixed rub evenly over the oiled chicken thighs and toss gently with your hands until every piece is fully coated.
  4. Bake: Place the seasoned chicken thighs on the prepared baking tray in a single layer, ensuring they are not touching. Place the tray on the middle rack of the preheated oven. Bake for 25 to 30 minutes.
  5. Check and Rest: The chicken is done when the internal temperature, measured with an instant-read thermometer inserted into the thickest part, reads at least 165°F (74°C) (ideally 175°F or 80°C for maximum tenderness). Remove the tray from the oven and let the chicken rest directly on the tray for 5 to 7 minutes before serving.