Ingredients

• 2 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon ground paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon dried parsley
• 2 teaspoons salt
• ½ teaspoon black pepper
• 2 pounds chicken thighs (6–8 pieces), patted dry
• 1 tablespoon butter, diced

Instructions

1. Heat the oven
   Set the oven to 400°F. Line a rimmed baking sheet or large rimmed pan with foil and place it in the oven while it preheats so the pan is hot when the chicken is added.
2. Make the seasoning mixture
   In a large bowl, stir together the olive oil, garlic powder, onion powder, paprika, Italian seasoning, dried parsley, salt, and black pepper until a thick paste forms.
3. Coat the chicken
   Add the chicken thighs to the bowl (working in batches if needed) and toss until coated. Lift each thigh out individually and massage the seasoning mixture into the skin.
4. Bake
   Carefully arrange the seasoned chicken thighs on the preheated pan. Scatter the diced butter over the chicken. Bake for 20 minutes.
5. Baste and finish cooking
   Remove the pan from the oven and spoon the pan juices over the chicken. Return to the oven and bake for another 10 minutes, then baste again. Continue baking for an additional 5–15 minutes, until the internal temperature reaches 165°F.

Notes

• Dried herbs: If needed, you may use only Italian seasoning or only dried parsley. Dried oregano is also a good alternative.
• Oil: Olive oil is recommended, but any neutral vegetable oil will work.
• Butter: Optional. Omit if avoiding dairy.

• Press the seasoning paste firmly into the chicken so it stays in place during baking.
• If you prefer not to handle raw chicken, or if you notice seasoning washing off during baking, mix the following and sprinkle it over the chicken after the second basting:
  • ¼ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon Italian seasoning
  • ¼ teaspoon dried parsley
  • ½ teaspoon ground paprika
  • Black pepper to taste
• Always confirm doneness with a meat thermometer; chicken must reach 165°F before serving.
• Use a rimmed pan or baking dish, as the chicken will release a significant amount of juices while cooking.