In a measuring cup add lemon juice, olive oil, salt & pepper, and squeeze in the excess sun dried tomato oil out of the sun dried tomatoes (should be about a tbsp of the oil), then set the sun dried tomatoes aside. Also to the measuring cup add another 3 tbsp of the sun dried tomato oil from the jar and whisk everything together.
In a large bowl add softened cream cheese, lemon zest, spinach, parmesan, chopped garlic, parsley, the set aside sun dried tomatoes, garlic powder, Italian seasoning, and salt & pepper. Mix that together until everything is incorporated.
Add your chicken thighs into a 9x13 baking dish skin side up. Begin peeling back the skin on each piece of chicken, take about 2-3 tbsp (or a heaping spoonful) of the cream cheese mixture, spread it on top of the chicken, and then put the skin back over the chicken to cover the cream cheese mixture.
Once you have stuffed all the chicken thighs, shake paprika and salt & pepper over all of the chicken thighs. Then take your measuring cup and pour the oil mixture evenly over all the chicken thighs.
Place the baking dish in the oven uncovered at 375°F for 50-60 minutes or until the chicken reaches an internal temperature of 165°F - 170°F.
Once the chicken is done and you're ready to serve it, spoon the oil from the baking dish over the chicken thighs to make them even more juicy. Enjoy!
