4 tablespoons sweet paprika
3 tablespoons white pepper
2 tablespoons garlic salt
1 tablespoon celery salt
1 tablespoon fresh-ground black pepper
1 tablespoon ground mustard (I like Coleman's)
1 tablespoon ground ginger
2 teaspoons salt (sea salt preferred)
1½ teaspoons dried thyme leaves, crumbled
1½ teaspoons dried basil leaves, crumbled
1 teaspoon dried oregano leaves, crumbled
8 bone-in, skin-on organic free-range chicken thighs
Place the oven rack in the center position and begin heating to 400 degrees.
Add the first eleven ingredients to a pint jar; screw-on the top and shake well, until completely combined, about 30 to 45 seconds.
Drizzle a little olive oil onto a jelly roll pan (generally 11-by-17-inches). Using your fingers spread the oil around the pan. Set aside.
Rinse chicken thighs under cold water and pat dry with paper towels. Lay the thighs, skin side down on the prepared pan and evenly and thoroughly dust each thigh with the spice mixture. Turn the thighs skin-side up and generously dust with the spice mixture.
Roast for 35 minutes or until an instant-read digital thermometer reads 165 degrees when inserted into the largest thigh's thickest part. Remove the pan from the oven.
Let rest for 10 minutes. While it rests, tilt the pan slightly and spoon some of the liquid from the pan's bottom over each thigh. Serve.
Makes 4 large servings or 8 medium servings.
Nutrition values per thigh: 153 calories (56.5 percent from fat), 9.6 g fat (2.7 g saturated fat), 0 g carbohydrates, 0 g sugars, 0 g fiber, 15.5 g protein, 58 mg cholesterol, 465 mg sodium.
Kitchen Note: You'll have more seasoning mixture than you can possibly use on the eight chicken thighs.
I already used some leftover seasoning on roasted, skinless, boneless chicken thighs that tasted almost as good as the skin-on, bone-in thighs.