Ingredients:

  • 1.75 lbs boneless skinless chicken thighs
  • 1 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the avocado oil, garlic powder, smoked paprika, onion powder, salt, and cracked black pepper.
  3. Add the patted-dry chicken thighs to the bowl and toss thoroughly until every piece is evenly coated in the spice blend.
  4. Arrange the chicken thighs on the prepared baking sheet in a single layer, ensuring at least one inch of space between each piece to allow for air circulation.
  5. Bake for 20–25 minutes, or until the edges are deep brown and the internal temperature reaches 160°F (71°C).
  6. Transfer the chicken to a plate and let it rest for 5–10 minutes to allow juices to redistribute before serving.