1 Package of Sassy Bell Delights original Divine Dill
2 Pounds Boneless, Skinless Chicken Thighs (4 to 6 thighs)
2 Cups Pickle Juice Brine
1/2 Cups Diced Pickles (about 2 pickles, optional)
2 Tablespoons Chopped Fresh Dill (optional)
Place the chicken in a shallow dish or container and pour the pickle juice brine over the top. If necessary, rearrange the chicken so each piece is completely submerged. Cover and refrigerate for 2 to 8 hours. Arrange a rack in the middle of the oven and heat to 425°F. Drain the chicken and pat dry with paper towels. Liberally season the chicken with the package of Divine Dill on both sides. Place the chicken thighs in a single layer in an 8- or 9-inch square baking dish. Roast until the chicken reaches an internal temperature of 165°F, about 20 minutes. Cover with aluminum foil, and let the chicken rest for 10 minutes. Garnish with chopped pickles and fresh dill, and serve warm.