Preheat and Prepare: First, position a rack in the centre of your oven and preheat it to 200°C (180°C fan). Lightly grease a 9x13 inch baking dish or a rimmed baking sheet.

Dry the Chicken: This is a key step. Unpack the chicken thighs and pat them thoroughly dry on all sides with paper towels. Removing the excess moisture is crucial for getting a good sear in the oven rather than just steaming the chicken.

Mix the Spices: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir them together until you have a uniform spice blend.

Season the Chicken: Place the dry chicken thighs into a large mixing bowl. Drizzle with the olive oil and toss to coat them evenly. Now, sprinkle the spice mixture all over the chicken. Use your hands to rub the spices in, ensuring every part of each thigh is well-seasoned.

Arrange in the Dish: Place the seasoned chicken thighs in your prepared baking dish in a single layer. What works best for me is ensuring they aren't overlapping or touching too much. Giving them a little space helps the hot air circulate, which promotes even cooking and better browning on the sides.

Bake Until Cooked: Place the dish in the preheated oven and bake for 25-30 minutes. The chicken is done when it's cooked through and the juices run clear. For absolute certainty, the internal temperature should read 74°C on a meat thermometer inserted into the thickest part of the thigh.

Rest and Serve: Remove the dish from the oven and let the chicken rest in the pan for 5 minutes. This allows the juices to redistribute, ensuring the meat is as moist as possible. Garnish with fresh chopped parsley before serving.