Serves: 6-8, or the number of thighs in 3 pounds
2 Tbsp sweet smoked paprika
1 Tbsp dried granulated garlic (or garlic powder in a pinch)
1 Tbsp dried granulated onion (or onion powder)
1 tsp kosher salt
Pinch of ground white (or black) pepper
3 pounds chicken thighs (about 6-8), with bones, skin on or off, your choice (the photo shows them without the skin)
2 Tbsp Flying Olive Smoked Extra Virgin Olive Oil, plus a little more for greasing the baking dish
Juice of 1 large lemon
¼ cup chicken low sodium chicken broth
Preheat the oven to 425 F. In a small bowl, mix together the paprika, garlic, onion, salt, and pepper.
Rub the Flying Olive Smoked Extra Virgin Olive Oil into the chicken well. Sprinkle on the spice mixture on the front and back of the thighs. Place a rack over a greased, rimmed (at least 3" deep) baking dish. Spray the rack with cooking spray. Arrange the chicken thighs on the rack and place it in the oven. Bake, uncovered for 15 minutes.
Remove the chicken from the oven and reduce the temperature to 350 degrees F. With tongs, transfer the chicken to a plate. Remove the rack from the baking dish and set aside. Add the lemon juice and the chicken broth to the baking dish, stirring to scrape up any browned bits from the bottom. Return the chicken to the baking dish and return to the oven for an additional 15-25 minutes, depending on the size of the thighs. The chicken is done when it is reaches a temperature of 165 degrees F.
Transfer the chicken to a new platter, cover and set aside. Scrape the bottom of the pan with a wooden spoon, releasing any of the browned bits and incorporating them into the drippings. Pour the drippings over the chicken and serve.
Submitted by Barb L.