Marinated Oven Baked Chicken Thighs

Marinated Oven Baked Chicken Thighs Juicy and flavorful oven baked chicken thighs with a sweet soy sauce that makes itself in the pan. FOR THE CHICKEN THIGHS 6 to 8 (1.5 to 2 pounds, total) bone-in, skinless chicken thighs salt and fresh ground pepper, to taste 1/2 teaspoon (or to taste) smoked or sweet paprika 1/2 teaspoon dried thyme 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary FOR THE MARINADE 1/4 cup low sodium soy sauce 3 tablespoons sugar free maple syrup 1 tablespoon Worcestershire sauce 2 tablespoons olive oil 1 tablespoon apple cider vinegar 4 cloves garlic, minced sliced green onions, for garnish (optional) Season chicken thighs with salt and pepper. Combine paprika, thyme, basil, and rosemary in a small mixing bowl; rub the prepared seasoning around each chicken thigh. Transfer chicken thighs to a 9x13 baking dish. Set aside. In a small mixing bowl combine soy sauce, maple syrup, Worcestershire sauce, olive oil, vinegar, and garlic; mix until thoroughly incorporated. Pour marinade over chicken thighs. Cover the chicken thighs and set in the fridge for 1 hour, or up to 8 hours. Preheat oven to 425F. Remove chicken from fridge and let stand on the counter while oven preheats. Remove the cover and bake chicken for 35 minutes, or until internal temperature reaches 165F. Half way through cooking, baste the chicken with the liquid. Turn on the broiler and continue to cook for 3 to 4 more minutes, or until golden brown on top. Remove from oven and let stand 5 minutes on the counter. Serve chicken with the pan sauce and garnish with green onions.