This was one of my mother's recipes and a family favorite. However she never listed measurements, so over the years I've experimented and found the correct measurements for this delicious recipe. I recommend skin-on, bone-in thighs for best results. It produces a nice juicy inside and a crispy outside. Enjoy!
- 6-8 chicken thighs (2.5 – 3 lbs.), bone-in and skin-on (prefer thighs, but can substitute legs)
- 3 Tbsp. olive oil
- 4 tsp. salt
- 2 tsp. black pepper
- 4 tsp. dry mustard
- 4 tsp. smoked paprika
- 6 tsp. light brown sugar (can substitute with 6 tsp. Splenda brown sugar blend)
- 4 tsp. garlic powder
- 4 tsp. onion powder
- 4 tsp. Italian dry herbs
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Preheat the oven to 425 degrees.
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Lightly spray a 9 x 13 casserole dish with Pam or coat with vegetable oil.
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Add all the dry ingredients in a large bowl and mix well.
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Rub the chicken pieces with olive oil.
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Drop the coated chicken pieces into seasoning bowl and toss until well coated.
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Place in casserole dish and bake at 425 degrees uncovered for 35-40 minutes, or until meat temperature reaches 165 degrees.
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Finish by broiling 1-3 minutes to get a nice crispy skin. Can be served as is or with your favorite dipping sauce.