Rosemary Roasted Chicken Thighs

This is a super easy way to make chicken thighs, and when you can find them on sale, it's even better.  Chicken thighs were on sale this week at my grocery store, so I decided I would make this staple chicken main dish for dinner this week.  Buy the bone in thighs, and remove the skin before mixing in the seasonings....the skin comes off very easy and by removing it, saves you a ton of calories.  I am not super fond of dark meat, but I like it prepared this way.

Rosemary Roasted Chicken Thighs 

Points plus per svg ( one thigh) =3 point+

8 bone-in chicken thighs, skin removed ( about 2 1/2 pounds)

2 tsp. olive oil

1 tsp. salt

2 tsp. paprika

1 1/2 tsp. Crushed Rosemary leaves, dried ( or 1 TBS fresh leaves chopped)

1 clove garlic, minced

half of a lemon

1/2 tsp. fresh ground black pepper

1 tsp. lemon zest

Preheat oven to 425 degrees F.  In a large bowl, mix the chicken thighs with the oil, salt, paprika, rosemary, garlic, juice of half a lemon, black pepper and lemon zest.  This is best done with your hands.  Toss to coat well.  Line a 15x10x1 inch baking sheet with foil and spray with cooking spray.  Arrange chicken on foil.  Sprinkle with a little more paprika for color.  Roast in oven for 30 minutes or until chicken is cooked through.  Each chicken thigh is 3 points a piece.  ( 3 points+ per thigh)

thighs in bowl mixed with seasonings