However, my older daughter has been sick for a few days now (Upper Respiratory Infection) so it needed to be something simple for me to make.
I ended up pulling a family favorite out of my bag of goodies...
1 family sized pack of Chicken Thighs
2 tablespoons of Polish Hunter's Seasoning (no Juniper berry and with ground pepper)
1 tablespoon of Salt
1 tablespoon of sweet Paprika
At least 4 tablespoons of Olive Oil
Optional: Make with Marinade, see Note
Combine the Spices and Oil in a bowl together with a whisk.
Rinse Chicken under cool water and pat dry. Loosen the skin from the meat and place a small amount under the skin, massaging a bit to allow to spread more under the skin and flavor the meat.
Pour a small amount over each piece of Chicken Thigh and spread under covered.
Bake at 425 degrees for at least 30 minutes to an hour, until they are brown and crispy and cooked through and juices run clear.
Note: If you wish to make using a Marinade, you can also make as Maria Strybel suggests in her book Polish Heritage Cookery, by combining 1 cup water, vinegar and dry white wine and the spices above, heating until boiled and turning off, allowing to cool completely before pouring over the meat. Allow to sit in the marinade, rotating the meat occasionally, for at least one hour to several days before baking.