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Arrange oven rack in center of the oven. Preheat oven to 425 degrees convection. Lightly coat a heavy large roasting pan with cooking spray or brush with oil.
Lay chicken thighs in roasting pan. Sprinkle with about half of the salt and pepper. Sprinkle with half of the dry spices. Flip over, and sprinkle the other side with the remaining salt, pepper and spices. Turn chicken skin side up and transfer to the oven.
Bake until the chicken is cooked through and the skin is very crispy, 50 minutes to 1 hour. Serve hot.