Preheat oven to 425 F.
Line the bottom of a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
In a small bowl, mix the paprika, Italian seasoning, garlic powder, onion powder, salt, and pepper. Set aside.
Add the olive oil to a medium-sized mixing bowl, pat the chicken thighs dry and then add them to the bowl and toss in the oil until they are fully coated.
Lay the thighs out evenly on the baking sheet, bottom side up, and sprinkle about a third of the seasoning mix evenly over the bottoms of the thighs.
Flip the thighs over and sprinkle the remaining seasoning over the tops of the thighs. Gently rub the seasoning into the thighs.
Roast on the bottom third rack of the oven for 20 to 25 minutes or until the thickest part of the thighs has reached an internal temperature of 165°.
Remove the baking sheet from the oven and allow the chicken to rest for 8 to 10 minutes before serving.