Remove chicken from refrigerator 20 minutes before cooking. Pat completely dry with paper towels.
Season both sides with salt. Wait 2 minutes, then add remaining spices.
Preheat oven to 400°F with rack in center position.
Brush baking sheet with 1 tablespoon oil. Arrange thighs with space between pieces. Drizzle with remaining oil.
Bake 18 minutes. Flip thighs. Bake additional 14 minutes.
Check internal temperature reaches 175°F at thickest part.
Tent with foil and rest 3 minutes before serving.
