Start by preheating the oven to 425°F (220°C) for about 20 minutes. Choose thighs that are similar in weight to bake at the same time.
Brine them in salty water for at least 15 minutes if you have time to do so; otherwise, skip this step. Make sure to pat them dry very well; otherwise they won’t get a golden and crispy skin!
Brush the chicken thighs all over with oil, season them well on all sides, and press it on with your hands to get the seasoning to stick. If possible, gently lift the skin to scrub a little bit of oil and seasoning under, especially if you usually remove the skin of the thighs before eating.
Grease a baking sheet with a bit of olive oil (or line one with foil and then grease). Place the thighs on the pan and transfer to the middle rack of the preheated oven.
Bake them for 30 to 40 minutes, depending on the size of the thighs: 3-4 oz (30 minutes), 5-6 oz (35 minutes), and 8 oz (40 minutes). Take them out of the oven when they reach 160°F (71°C). Of course you can bake them without skin, but it won’t be as crispy and flavorful. The skin contains fat which flavors and moisturize the meat itself while baking.
Let them rest for 3-5 minutes before serving. The internal temp will rise during this time, reaching around 165°F (74° C).