Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper for easier cleanup.

Dry the Chicken: This is a crucial step! Pat the chicken thighs thoroughly dry with paper towels. Removing excess moisture is essential for achieving that super crispy skin we're after.

Mix the Spice Rub: In a small bowl, combine the smoked paprika, garlic powder, onion powder, dried thyme, sea salt, and black pepper. Stir until everything is well mixed.

Season the Chicken: Place the dry chicken thighs in a large mixing bowl. Drizzle with the olive oil, then sprinkle the spice mixture all over them. What works best for me is using tongs to toss everything together, ensuring each piece is evenly and generously coated on all sides.

Arrange on the Tray: Place the seasoned chicken thighs on the prepared baking tray, skin-side up. Make sure to leave a little space between each piece. This prevents them from steaming and helps the skin get crispy.

Bake to Perfection: Transfer the tray to the preheated oven. Bake for 40-45 minutes. The chicken is done when the skin is deep golden brown and crisp, and the juices run clear when pierced with a knife.

Check the Temperature: For complete peace of mind, use a meat thermometer inserted into the thickest part of the thigh (avoiding the bone). According to the Food Standards Agency, chicken should reach a core temperature of 75°C to be safely cooked.

Rest Before Serving: Remove the chicken from the oven and let it rest on the tray for 5-10 minutes. This allows the juices to redistribute back into the meat, ensuring every bite is succulent and flavourful.