Spice Encrusted Chicken Thighs With White Peaches
  • 6 bone in skin on chicken thighs
  • 5 peaches, pit removed cut into quarters
  • 2 teaspoons sweet paprika
  • 1 teaspoon each of oregano and thyme
  • ½ teaspoon each of granulated garlic, onion and salt
  • ¼ teaspoons fresh black pepper
  • fresh basil for garnish
  • olive oil
  1. Heat oven to 450 F.
  2. Mix up your spice blend in a small bowl and have it ready to go.
  3. Drizzle the bottom of a baking dish with olive oil.
  4. Place thighs in pan, skin side up and brush top with olive oil.
  5. Spoon the spice mix on top of each thigh covering the skin completely and using all the mix.
  6. Do a quick drizzle on top of each thigh.
  7. If you can, let it sit for 15 minutes or so to permeate the meat.
  8. Place pan into the oven and roast for 15 minutes then take out pan and place the cut peaches all around, then back into the oven for another 15 to 20 minutes or until temp insides reaches 165 to 170.
  9. The crispier the better, so a few minutes more won't hurt it at all, if using thighs.
  10. Let it rest for 10 minutes then garnish with a generous amount of fresh basil.
  11. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2020/06/spice-encrusted-chicken-thighs-with-white-peaches.html