Ingredients:

  • 8 Boneless, Skinless Chicken Thighs (approx. 2 lbs), trimmed of excess fat
  • 1 tsp Coarse Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 Tbsp Extra Virgin Olive Oil
  • Zest of 1 large lemon (approx. 1 Tbsp)
  • 1 Tbsp Fresh Lemon Juice
  • 4 cloves Garlic, finely minced or pressed
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Dried Smoked Paprika

Instructions:

  1. Preheat the oven to 400°F (200°C) and position the rack in the middle. Line a standard baking sheet with parchment paper or foil. Place the boneless chicken thighs between two sheets of cling film and lightly pound the thicker parts until they are relatively uniform in thickness (about 3/4 inch or 2 cm). Pat the chicken thoroughly dry with paper towels.
  2. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. Place the prepared chicken thighs in a large bowl or zip-top bag and pour the marinade over the chicken, ensuring every piece is coated. Marinate for a minimum of 30 minutes at room temperature, or up to 4 hours covered in the refrigerator.
  3. Remove the chicken from the marinade and arrange the thighs on the prepared baking sheet in a single layer, ensuring they are not touching. Bake for 20–25 minutes in the preheated oven.
  4. After 20 minutes, test the internal temperature with an instant-read thermometer in the thickest part. The chicken is cooked when it registers 175°F (80°C). Remove the tray from the oven and allow the thighs to rest on the tray for 5 minutes before serving. Drizzle with any pan juices remaining on the sheet.