Directions
Pat the chicken dry and trim any excess fat.
In a zip-top bag, combine the lemon juice and hot pepper sauce. Add the chicken, coat well, and marinate in the refrigerator for 1 hour.
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or nonstick foil.
Melt the butter (adding mastic if using).
In a bowl, combine the breadcrumbs, paprika, parsley, and cayenne pepper.
Remove the chicken from the marinade and let the excess liquid drain off.
Dip each chicken thigh in the melted butter, then coat thoroughly in the breadcrumb mixture, pressing gently to help it adhere.
Arrange the chicken on the prepared baking sheet.
Bake skin-side up for 20 minutes, then turn the chicken over and bake for another 15–20 minutes, until golden brown and cooked through.
