Baked chicken thighs

Chicken thighs, drumsticks, legs and wings are usually the cheapest chicken meat to buy. Funnily enough, they also happen to be the most flavorful. Removing the skin and fat will leave you with a rather boring protein, that's not good for much besides being a flavor-carrier. Which is ok. That role has its place in the world as well. But today, I'm going to share a simple, delicious and super-cheap meal option: baked chicken thighs, served with rice cooked in the chicken broth. Now you just need your favorite salad. Or some tasty green beans or asparagus.

Ingredients
4 chicken thighs
salt
black pepper
paprika
1 cup rice
1 tsp lemon juice

Preparation
Rinse the thighs and dust with salt and black pepper all around. Place into a glass dish with the lemon juice in it.

Sprinkle the tops with paprika and bake covered in a 400F preheated oven for 1 hour. If the meat is done (juices run clear), remove the cover and broil for a few minutes, so the skin gets crispy. This manner of cooking allow the chicken to preserve all its juices, but ensures that the outside has that beautiful crust.

Collect the juices from the baking shape and add to a pot. Add 1 cup of rice and enough water to bring the total liquid to 2 cups. bring to a boil and simmer at medium-low until all liquid got absorbed and rice is cooked.

Serve with your favorite side greens!
If you are being creative, these are even better with some rosemary sprigs stuck under the skin before baking.