1. In a large zip loc bag, combine the olive oil, lemon juice, minced garlic, oregano, salt, black pepper, paprika, and dried thyme.
2. Add the boneless, skinless chicken thighs to the bag. Seal the bag, squeezing out excess air, and then massage the marinade into the chicken until it’s well coated.
3. Refrigerate the chicken and let it marinate for at least 30 minutes, or up to 24 hours for maximum flavor.
4. Preheat your oven to 375°F (190°C).
5. Transfer the marinated chicken thighs to a baking dish, arranging them in a single layer. Pour any remaining marinade over the top and distribute the lemon slices around the chicken.
6. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Remove from the oven and let the chicken rest for a few minutes before serving.
Variations & Tips
For an extra burst of flavor, add a handful of Kalamata olives and some chopped red onion to the baking dish before cooking. You can also switch up the herbs—try fresh rosemary or basil for a different twist. If you’re looking to switch things up, swap the chicken thighs for boneless skinless chicken breasts; just adjust the cooking time accordingly. For a complete sheet pan meal, toss some cubed potatoes and bell peppers with olive oil, salt, and pepper, and bake them alongside the chicken.
