Pat the chicken thighs completely dry with paper towels, inside and out. Drizzle olive oil over each thigh and rub it in thoroughly, making sure to get under the skin where possible.

Mix all spices (garlic powder, onion powder, paprika, thyme, rosemary, salt, black pepper, and smoked paprika) in a small bowl. Sprinkle this mixture evenly over both sides of the thighs, pressing gently to help the spices adhere.

Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.

Place the seasoned thighs skin-side up on the prepared baking sheet, leaving adequate space between each piece for proper air circulation.

Roast on the middle rack for 35-40 minutes until the internal temperature reaches 165°F and the skin is golden brown. The juices should run clear when pierced.

Let the chicken rest for 5 minutes before serving to allow juices to redistribute throughout the meat.