| 8 CHICKEN THIGHS – skin trimmed, bone-in | ¼ CUP EXTRA VIRGIN OLIVE OIL |
| 2 TSPS KOSHER SALT | GROUND BLACK PEPPER – to taste |
| 1 TSP PAPRIKA | 1 TSP DRIED OREGANO |
| GARLIC POWDER – to taste | 10 SPRIGS FRESH THYME |
| 1 TSP LEMON ZEST – freshly grated | 2 TBS CHOPPED FRESH PARSLEY |
Season chicken with a little oil, salt, pepper, garlic powder, paprika, oregano and rub into the chicken skin until well coated. Pour extra virgin olive oil into the bottom of a heavy duty pan that can go into the oven. Nestle thyme sprigs on top of the chicken and top with lemon juice. Cover well and cook in a preheated oven for 1 hour at 375º. The time varies depending on the thickness and weight of the chicken.
When the chicken tests done, discard thyme sprigs and move chicken to a platter and tent to keep warm.
Stir parsley and lemon zest into the sauce in the pan. Mix well and then spoon over the chicken thighs.
Serve with a nice fluffy buttered white rice.
BUON MANGIATA!
Ancora 
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