4 skinless, boneless chicken thighs
1 tablespoon vegetable oil
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons dried rosemary
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried marjoram
1 teaspoon dried marjoram
2 teaspoons dried rosemary
2 teaspoons dried sage
1 teaspoon dried marjoram
1 teaspoon dried sage
1 teaspoon dried tarragon
1 teaspoon dried tarragon
Heat oil in a large skillet over medium heat.
Mix the paprika, chili powder, basil, oregano, rosemary, sage, basil, oregano, rosemary, sage, marjoram, marjoram, rosemary, sage, marjoram, tarragon and sage. Cook over medium heat until chicken is cooked through and no longer pink.
Place chicken in the pan, turning once, and cook for about 5 minutes on each side, flipping once, until no longer pink. Heat to 350 degrees F (175 degrees C).
Remove from pan and turn chicken over to coat. Place pan on baking sheet and steam chicken while still warm. Cover with aluminum foil, and place in a warm oven, turning once.
Bake at 350 degrees F (175 degrees C) for 40 minutes, or until chicken is cooked through and no longer pink.