Oven Roasted Chicken Thighs

Steps

1. Preheat the oven to 425 degrees Fahrenheit and place a sheet pan inside.
2. In a small bowl, combine paprika, ancho chili powder (or regular chili powder), ground cumin, ground onion powder, ground garlic, ground turmeric, ground coriander, kosher salt, freshly ground black pepper, and olive oil. Whisk until well combined to create the marinade.
3. Remove excess skin from the chicken thighs using kitchen scissors, being careful not to remove too much.
4. Using a metal skewer or knife, poke several indentations/cuts on top of each chicken thigh where the skin is located.
5. Pour the prepared marinade over the chicken thighs and toss until well coated.
6. Let the chicken marinate for 15 minutes (or up to two hours overnight).
7. Spray a hot sheet pan with nonstick spray.
8. Lay the marinated chicken thighs on the hot sheet pan, skin side down.
9. Place the sheet pan in the preheated oven and bake for 20 minutes.
10. Flip the chicken over.
11. Return the chicken to the oven and continue baking until it reaches a safe internal temperature of 165 degrees Fahrenheit (approximately 15 minutes).
12. Turn on the broiler and let the chicken cook for three minutes on high to brown the top.
13. Remove the pan from the oven and let the chicken rest for about 10 minutes before serving.