8 Chicken Thighs – skin trimmed, bone-in
2 tsp. Kosher Salt
1 tsp. Paprika
Garlic Powder – to taste
1 tsp. Lemon Zest – freshly grated
1/4 C. Extra Virgin Olive Oil
Ground Black Pepper – to taste
1 tsp. Dried Oregano
10 Sprigs Fresh Thyme
2 Tbsp. 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!