Submitted by: Lydia from Chicago, IL
Yield: 4 pieces
1. Preheat over to 350 degrees. Rinse chicken thighs, then pat excess water with a paper towel.
2. Poke chicken thighs with a fork several times.
3. Spray chicken thighs with non-stock cooking spray (or brush with oil). Sprinkle generously with Sunny Spain seasoning. Flip over with fork and repeat on unseasoned side.
4. Bake chicken thighs for 35 minutes, then flip over. Bake for another 10 minutes or until cooked through.
Serving suggestion: Serve with steamed veggies sprinkled with Sunny Paris seasoning and a tsp. of melted butter or margarine.
To make super simple steamed veggies, I used Ziploc steamer bags. Filled it about halfway with a frozen, unseasoned veggie blend and microwaved the sealed bag for 2 minutes. Sprinkle veggies while they're still in the bag and drop in 1 tsp. of margarine (optional). Reclose the bag, then shake to coat.