Baked lemon-cinnamon chicken

8 large chicken thighs (bone-in, skin on)
Salt and pepper
1 t cinnamon
1 t cumin powder
1 t Hungarian paprika
1/4 C fresh lemon juice (this is about 2 large lemons)
Grated rind of 1 lemon
2 T olive oil
2 T butter

Preheat oven to 400 F. Make several cuts on each side of the chicken pieces. Place in a large bowl and season with salt and pepper.

In a small bowl, whisk together the spices, lemon juice, lemon rind, and olive oil. Toss this mixture with the chicken.

Place chicken pieces in a baking dish in a single layer. Dot with small pieces of butter. Bake for 30 minutes, basting occasionally, then turn on the broiler. Finish by broiling the chicken about 5 inches from the heat until it turns golden. Serve over brown rice.