Paprika Baked Chicken Thighs
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Combine all the ingredients for the Meat Spice Blend in a small container and shake until well combined. You will use ONLY 2 Tbsp of this blend in the recipe (Note 1). Save the rest for another time.
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Preheat oven to 450°F with the baking rack in the middle.
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Remove the skin and trim off any fat off the chicken thighs.
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Add the 8 chicken thighs (~ 1 lb 3 oz) to a ziplock or a large bowl, together with 2 tbsp of oil or mayonnaise, 2 Tbsp of the Paprika Meat Spice Blend and 1/2 tsp of salt. Mix well, massaging the spices well into the chicken.
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Add the chicken to a 9″x9″ baking pan and bake, uncovered, in preheated to 450°F degrees for 45 to 55 minutes or until the chicken thighs are easily pierced with a fork or knife and juices run clear when pierced. If you have an instant read thermometer, insert it into the thickest part of the meat and it shold register 165F.
Garnish with sprinkled parsley if disired.
Note 1:
The paprika chicken spice blend has the perfect proportions of spices that when scaled down would change to an odd number that would be hard to measure out precisely. If you’d still rather only make enough seasoning for this recipe, here’s a close scaled down version.
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