In a small jar or glass bowl, whisk together the extra virgin olive oil and lemon juice until well blended and smooth.

Finely mince the garlic cloves and add to the mix along with dried oregano, rosemary, smoked paprika, salt, and white pepper.

Stir vigorously until all ingredients are fully combined and the marinade takes on a vibrant color.

Place the chicken thighs in a large resealable plastic bag or a shallow dish.

Pour the marinade over the chicken, ensuring each piece is thoroughly coated.

Seal the bag or cover the dish and refrigerate for at least 30 minutes, ideally 3 hours.

Preheat your oven to 200°C (400°F) while chicken is marinating.

Once preheated, remove the chicken from the refrigerator and arrange on a baking tray lined with parchment paper.

Bake for 20-25 minutes until juices run clear and internal temperature reaches 75°C (165°F).

Let chicken rest for 5 minutes before serving.