Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels to ensure crispy skin.
Place the chicken thighs in a large bowl and drizzle with olive oil. Toss to coat evenly.
In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme.
Sprinkle the seasoning mixture evenly over both sides of the chicken thighs, rubbing gently to adhere.
Arrange the chicken thighs skin-side up on a baking sheet lined with parchment paper or a lightly greased wire rack set over a baking sheet.
Bake in the preheated oven for 35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
Remove the chicken from the oven and let it rest for 5 minutes before serving.