Preheat your Oven: Preheat your oven to 375°F (190°C). If you're using a convection oven, adjust the temperature accordingly. Line a baking sheet with aluminium foil for easy clean-up and set aside.

Prepare the Chicken: Pat dry the thighs using a paper towel to help the skin get nice and crispy. If you prefer a less fatty dish, you can remove the skin.

Make the Spice Mix: In a small bowl, combine the garlic powder, onion powder, paprika, dried thyme, salt, and pepper.

Season the Chicken: Drizzle the olive oil over the thighs, ensuring each piece is thoroughly coated. Sprinkle the spice mix onto the chicken, rubbing it in to cover all areas.

Arrange on Baking Sheet: Place the seasoned chicken thighs, skin-side up, on the prepared baking sheet. If you're using a wire rack, place that on the baking sheet first and arrange the thighs on the rack. The setting allows heat to circulate the chicken for even cooking.

Bake the Chicken: Bake the thighs in the preheated oven for about 45-50 minutes, or until the skin is crispy and the chicken is cooked fully. The exact time can vary based on the size of the thighs.

Check the Temperature: Use a meat thermometer to check the chicken's internal temperature. It should reach at least 165°F (74°C) in the thickest part of the thigh, not touching the bone.

Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes. Your beautifully cooked chicken needs a few minutes for the juices to redistribute throughout - keeping it moist and flavorful. Sprinkle with fresh parsley for garnish if desired, and serve.