I saw this recipe a couple days ago and it intrigued me, so I tried it this afternoon, with just a few tiny changes. I'm very happy with the result, and will definitely make it again.
The recipe called for eight skinless chicken thighs in a 13x9 pan, and a little Spanish cooking chorizo, as well. I used my French oven, and put in one link of sausage, and six bone-in thighs, cooking the other two separately. I left on the skin, and used Costco Tuscan Seasoning instead of oregano with the smoked sweet paprika, which I was generous with. I did not score the thighs, but brushed on a bit more olive oil.
Let me just say that I prefer cooking with meat that still has bones in it, and I also think it's better to remove the skin after cooking, if you don't plan to eat it. If you wanted to do that, you could rub the seasoning under the skin.