Prep: Preheat oven to 400°F. Line a rimmed baking sheet or large rimmed pan with foil and place in the oven as it heats up (you want the pan to be hot when you add the chicken).
Seasoning: Combine olive oil and all seasoning in a large bowl until a paste forms.
Season chicken: Place chicken thighs in bowl with seasoning (work in batches if bowl doesn't hold all of the chicken) and toss to coat. Remove each thigh individually, rubbing the seasoning into the skin.
Bake: Place chicken thighs on heated pan (careful, hot!); dot with butter. Bake in the hot oven for 20 minutes. Carefully remove and baste chicken with emerging juices from the pan. Return to the oven and bake for 10 more minutes, then baste again. Finally, finish baking for 5-15 minutes, until chicken reaches an internal temperature of 165°F.
Dried herbs: You can use all Italian seasoning or all dried parsley if you don’t have both on hand. Dried oregano would be another substitute that works quite well.
Oil: I prefer using olive oil here, but feel free to use any vegetable oil you use in your cooking.
Butter: This is entirely optional for a touch more flavor/browning/juiciness. Just leave it out if you need your chicken thighs to be dairy free!
Make sure to rub the seasoning paste well into each chicken thigh to keep the seasoning on the chicken.
In case you don’t want to touch the raw chicken, OR the fat and juices from the chicken wash away a lot of the seasoning during baking:Combine ¼ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon Italian seasoning, ¼ teaspoon dried parsley, ½ teaspoon ground paprika and pepper to taste. Sprinkle evenly over the chicken thighs after the second basting, then finish baking.
The internal temperature of the chicken must reach 165°F before consuming. Be sure to check with a meat thermometer before removing the chicken from the oven, as each oven bakes differently/each chicken thigh is sized differently and may not use the exact baking time given in the recipe. See the USDA Minimum Safe Cooking Temperatures Chart.
Please use a rimmed pan or a baking dish, as there will be a lot of juices emerging from the chicken during baking.