Preheat and Prepare: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large, sturdy baking tray or ovenproof dish with aluminium foil for easier cleanup. This also helps to contain any rendered fat.

Pat Dry Thoroughly: Remove the chicken thighs from their packaging and pat them exceptionally dry with kitchen paper. Pay particular attention to the skin. This step is absolutely critical for crispiness; any moisture will steam the skin instead of allowing it to crisp up. You’ll notice the skin becoming less tacky and more pliable as it dries.

Season the Chicken: In a small mixing bowl, combine the olive oil, dried oregano, dried thyme, smoked paprika, garlic granules, onion powder, black pepper, and sea salt. Mix until a fragrant paste forms.

Massage the Flavour In: Place the dried chicken thighs in a large mixing bowl. Pour the seasoning mixture over them. Using your hands, thoroughly rub the spice blend all over each chicken thigh, ensuring it gets under the skin slightly, too. Make sure every surface of the chicken is coated, especially the skin. You should feel the fragrant oil and spices adhering evenly.

Arrange for Maximum Crispness: Arrange the seasoned chicken thighs skin-side up on the prepared baking tray. Ensure there's ample space between each thigh – they should not be touching. This allows air to circulate around them, promoting even cooking and crisping. If using, tuck the lemon slices and fresh herb sprigs around the chicken, not directly underneath, so they don't get soggy.

Initial High Heat Bake: Place the tray in the preheated oven and bake for 30 minutes. During this time, you should start to hear a gentle sizzling, and the kitchen will fill with a wonderful savoury aroma. The skin will begin to render its fat and turn a lovely golden-brown colour, becoming visibly taut and crispy around the edges.

Lower Heat & Finish: After 30 minutes, reduce the oven temperature to 180°C (160°C fan/Gas Mark 4) and continue to bake for another 10-20 minutes, or until the chicken is cooked through. The internal temperature should reach 74°C (165°F) when checked with a meat thermometer at the thickest part of the thigh, avoiding the bone. The skin will be a deep, burnished golden-brown, feeling firm and audibly crisp when tapped. The juices should run clear.

Rest and Serve: Once cooked, carefully remove the baking tray from the oven. Let the chicken thighs rest on the tray for 5-10 minutes before serving. This crucial resting period allows the juices to redistribute throughout the meat, ensuring every bite is incredibly tender and moist. As it rests, the skin will maintain its crispness, and the aromas will intensify slightly.