1. Preheat oven to 425°F.*
2. To a large bowl add chicken, oil, and seasonings. Toss until chicken is evenly coated.
3. Transfer chicken to a sheet pan. Lay thighs flat on pan without overlapping.
4. Place pan in oven. Bake until internal temperature is 160°F and no longer pink inside, about 20-23 minutes. For some crispy edges, leave them in for an extra 5-7 minutes.
5. Remove pan from oven. Transfer chicken thighs to a plate.
6. Remove some fat from the pan and discard, if desired. Drizzle pan with chicken stock. Swirl it around, stir and scrape to get flavor from pan dissolved into liquid.
7. Shred chicken with two forks. Drizzle chicken with some of the pan liquid. Reserve the rest of the liquid. Taste chicken and add more salt and pepper, if desired.
8. Serve immediately or, if saving for later use, refrigerate the rest of the liquid separately. Drizzle chicken with more liquid if necessary for moistness when reheating.

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