Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup, if desired.
Step 2: Pat the chicken thighs thoroughly dry with paper towels. This is crucial for crispy skin.
Step 3: In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and paprika.
Step 4: Place the dried chicken thighs in a large bowl. Drizzle with olive oil and then sprinkle the herb and garlic mixture evenly over all sides. Use your hands to rub the seasoning thoroughly into the chicken.
Step 5: Arrange the seasoned chicken thighs in a single layer on the prepared baking sheet, skin-side up, ensuring there is some space between each piece.
Step 6: Roast for 30-35 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh (avoiding the bone). The skin should be golden brown and crispy.
Step 7: If the skin is not as crispy as desired, carefully broil for 2-3 minutes, watching closely to prevent burning.
Step 8: Remove from the oven and let the chicken rest on the baking sheet for 5-10 minutes before serving. This allows the juices to redistribute, keeping the meat moist and tender.