In a large bowl, toss the chicken with the olive oil. Add the spices and toss to coat well, making sure each piece of chicken has plenty of seasoning all over it.
Layer the thighs in a 9×5 inch loaf pan, packing them in tightly.
Top with a piece of parchment paper and set another loaf pan on top. Weigh the top loaf pan down with some heavy cans. Let marinate 2 hours.
Preheat the oven to 425ºF. Remove the cans from the top loaf pan but leave the pan and parchment paper in place. Cook the chicken for 50 to 60 minutes or until an instant read thermometer reaches 165ºF when inserted into the center.
Remove and let cool a few minutes. Pour the pooled liquids into a bowl (do not toss!).
Flip the chicken out onto a cutting board and use a sharp knife to slice thinly. Use a little of the reserved liquids for storing, so the chicken doesn’t dry out.