Preheat the oven to 425°F. Line a baking sheet with foil or use a rimmed baking dish. Pat the chicken thighs dry with paper towels so the skin can brown properly in the oven.

In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, kosher salt, black pepper, dried oregano, and smoked paprika if using. Mix until the seasoning is evenly combined.

Add the chicken thighs to the bowl and toss until each piece is fully coated in the lemon garlic mixture. Let the chicken sit for 10 to 15 minutes if time allows so the seasoning can settle into the meat.

Arrange the chicken thighs skin-side up on the prepared baking sheet or in the baking dish. Make sure the pieces are not packed too tightly so the heat can circulate and the skin can crisp.

Bake for 30 to 35 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F in the thickest part of the thigh.

For extra crispy skin, turn the broiler on for 1 to 2 minutes at the end. Watch the chicken closely because the skin can darken quickly under the broiler.

Remove the chicken from the oven and let it rest for 5 minutes before serving. Spoon a little of the pan juice over the top if desired.

Garnish with chopped fresh parsley and serve with lemon wedges, rice, potatoes, vegetables, or your favorite sides.