Here is an easy recipe for baked chicken. The spice blend isn't hot but it does add a lot of flavor.
It got thumbs up from both my husband and daughter even though we all prefer white meat.
click Read More for recipe and photo directions.
Chicken PaprikaPRINT RECIPE
Yield: 4 servings
4 large bone-in, skin-on chicken thighs
1 Tbsp Paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp kosher salt
1/4 tsp. black pepper
1/4 tsp. cumin
(optional) Sour cream
Stir the spices together
Keeping the skin on the top, I like to trim away the extra on the back. You will have less pan juices after baking but I like to get rid of the extra fat.
rinse and pat dry
sprinkle the spice blend over both sides of each thigh
place on a foil lined baking tray (the rack isn't necessary but the foil makes clean-up easy)
Bake at 425 degrees for 40 minutes
I had just a couple tablespoons of pan juices after baking. After pouring into a small bowl, I whisked in about a tablespoon of sour cream until blended. It is good spooned on the chicken. You will get more pan juices if you do not remove any skin and you will want to use a little more sour cream.
I also made this recipe using boneless, skinless chicken thighs. After sprinkling both sides with the spice blend, I lightly rolled each piece and placed on a baking pan lined with a silicone pad. I baked for the same amount of time as the chicken with the bone. We prefer the boneless chicken.