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Pat the chicken thighs dry with paper towels. Combine the chicken and seasonings in a large resealable plastic bag, seal bag and shake to coat chicken.
Place a baking rack on a foil lined baking sheet pan and place the chicken thighs skin side up on the rack. Refrigerate uncovered for 1 hour.
Pull the chicken thighs out of the fridge and preheat the oven to 250° F.
Bake chicken in the preheated oven for 30 minutes.
Increase the oven temperature to 425°F and cook 20 to 35 more minutes or until chicken registers an internal temp of 165° F.
Allow to rest 10 minutes before serving.