Preheat Oven: Preheat the oven to 450°F (232°C) and move the oven rack to the top (or second-from-the-top if you have multiple slots).

Prep the Chicken: Let the chicken thighs come to room temperature for 30 minutes before cooking. After removing them from the packaging, pat the chicken dry, especially the skin, to ensure a crispier result. Let it sit for another 20 minutes if you’ve rinsed it; 30 minutes if not.

Season the Chicken: In a small bowl, combine the dried oregano, tarragon, garlic powder, onion powder, and sea salt. Rub the chicken with extra virgin olive oil, then sprinkle the herb mixture over both sides of the chicken thighs (if you’re using just 5 chicken thighs, apply the seasoning to both sides).

Roast the Chicken: Place the chicken skin side up on a baking sheet. Roast in the preheated oven for 27–30 minutes until golden brown and crispy.

Prepare Rice or Couscous (Optional): If you’re serving rice or couscous with the chicken, prepare it now according to package directions.

Make the Spring Herb Mix: While the chicken cooks, combine the parsley, dill, green onion, garlic, olive oil, red wine vinegar, sea salt, black pepper, and red pepper flakes in a food processor. Pulse until chopped and mixed well. Set aside.

Combine Pan Drippings with Herb Mix: Once the chicken is done, remove it from the baking sheet. Scrape the pan drippings into the food processor with the spring herb mix and pulse again to combine.

Serve: Serve the crispy oven roasted chicken thighs with a generous drizzle of the spring herb sauce. Pair with rice or couscous for a complete meal!