Preheat Your Oven: Start by preheating your oven to 200°C (180°C fan). A hot oven is essential for getting a nice initial sear on the chicken, which helps keep it moist. Lightly grease a 9x13 inch baking dish or line it with foil for easier cleanup.

Prepare the Chicken: Take the chicken thighs out of the packaging and pat them completely dry with paper towels. This step is critical! A dry surface allows the chicken to brown rather than steam in the oven.

Mix the Marinade: In a medium-sized mixing bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, dried thyme, sweet paprika, salt, and black pepper until they are well combined.

Coat the Chicken: Add the dry chicken thighs to the bowl with the marinade. I find that using my hands is the best way to ensure every nook and cranny of the chicken is thoroughly coated. Make sure each piece is generously covered.

Arrange in the Baking Dish: Place the coated chicken thighs in a single layer in your prepared baking dish. Be sure not to overcrowd the dish; leave a little space between each thigh. This helps them bake evenly. Pour any remaining marinade from the bowl over the chicken.

Bake to Perfection: Place the dish in the preheated oven and bake for 20-25 minutes. The chicken is cooked when it is golden brown and the internal temperature reaches 74°C (165°F) on a meat thermometer. This is the most reliable way to check for doneness, as recommended by the Food Standards Agency.

Let It Rest: Once cooked, remove the baking dish from the oven. Let the chicken rest in the dish for at least 5 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a much more succulent bite.

Serve: Garnish with fresh chopped parsley if you wish, and serve immediately with the delicious pan juices drizzled over the top.