Make the marinade. In a large bowl combine the olive oil, soy sauce, maple syrup, minced garlic, cinnamon, ground pepper, and kosher salt.

Marinate the chicken. Place the chicken thighs in the bowl to marinate while your oven preheats. (Or you can place them in a ziploc bag or tupperware, add the marinade, then let them marinate overnight in the fridge.)

Preheat oven to 425F. Usually you would do this first but heating your oven after the chicken is marinating gives it about 30 minutes to soak up the flavor a bit.

Bake. When your oven reaches temperature add the chicken pieces and marinade to a baking dish. I used a 7×11 pyrex dish but you can also use a 9×13 if that’s what you have. Just make sure the pieces are in a single layer. Bake for 25 minutes skin side up.

Flip & raise oven temperature. After 25 minutes has passed, flip the chicken pieces onto the other side using tongs and raise the oven temperature to 450F. Cook for another 5 minutes. Flip the chicken one more time so that the skin is facing up, and cook for another 5-10 minutes until the skin has a deep golden color and some crispiness.

Test and serve. Test with an instant-read thermometer to confirm that the chicken has finished cooking. It is done when it reaches an internal temperature of 165F. Serve with your desired sides, spooning any remaining marinade onto the chicken when serving.