Mediterranean Roasted Chicken Thighs

Preheat oven to 425°. Stir together first 8 ingredients in a small bowl until well combined.

Loosen the skin from each chicken thigh without totally detaching the skin, and spread the butter mixture under the skin. (Discard any remaining butter mixture.)

Replace the chicken skin,  brush the thighs with oil, and sprinkle with the desired amount of salt and pepper. Place thighs on a lightly greased (with cooking spray) wire rack in an aluminum foil-lined jelly-roll pan.

Bake at 425° for 50 minutes or until a meat thermometer inserted into the thickest portion of a chicken thigh registers 165°. Let stand 10 minutes. Serve with Goat Cheese Mashed Potatoes.