Prep (10 minutes):

1. Preheat the oven: Preheat your oven to 400°F (200°C).

2. Pat the chicken dry:  Pat the chicken thighs dry with paper towels to help ensure crispy skin.

3. Prepare the spice rub: In a small bowl, combine the olive oil, Greek oregano, granulated onion powder, smoked sweet paprika, whole rosemary leaves, whole thyme leaves, Vadouvan curry powder (adjust according to your preference for spice level), and salt.

4. Season the chicken: Season the chicken thighs generously with freshly ground black pepper.

5. Marinate the chicken (optional):  For extra flavor, you can marinate the chicken thighs in the prepared spice rub for 30 minutes to an hour in the refrigerator before baking. However, this step is not essential and can be skipped if you're short on time.

Cooking (40 minutes):

1. Coat the chicken:  Place the chicken thighs in a large bowl and add the prepared spice rub.  Using your hands or a spoon, toss the chicken to coat them evenly and thoroughly with the spice mixture.

2. Prepare the baking sheet: Line a baking sheet with foil or parchment paper for easier cleanup. Arrange the seasoned chicken thighs on the prepared baking sheet in a single layer, leaving some space between each piece for even air circulation.

3. Roast the chicken:  Place the baking sheet with the chicken thighs in the preheated oven and bake for 35-40 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C) as measured with a meat thermometer. The skin should be golden brown and crispy.Tip: During baking, if the chicken skin starts to brown too quickly, you can tent the baking sheet loosely with aluminum foil to prevent burning.
   

Serving (5 minutes):

1. Rest and serve: Once cooked, remove the baking sheet from the oven and let the chicken thighs rest for 5 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.

2. Plate and enjoy: Serve the chicken thighs with your favorite sides, such as roasted vegetables, mashed potatoes, rice, or a salad.

Tips:

• You can substitute fresh herbs for the dried ones in the rub. Use about 1 tablespoon of chopped fresh rosemary and 1 tablespoon of chopped fresh thyme.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or a skillet with a little added moisture (broth or water) until warmed through.

Enjoy these delicious and flavorful smoked paprika chicken thighs!