Preheat the oven to 425°F (220°C).
Place a wire rack on a rimmed baking sheet and lightly grease the rack with olive oil to prevent sticking.
Pat the chicken thighs dry with paper towels to remove excess moisture for crispier skin.
In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme.
Rub the chicken thighs all over with olive oil, then evenly sprinkle the seasoning mixture on both sides of each thigh.
Arrange the chicken thighs skin-side up on the wire rack, spacing them evenly.
Bake in the preheated oven for 30 to 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 rest for 5 minutes before serving.