Lemon Butter Roasted Chicken Thighs

1. 1

   Using bone-in thighs that are close to room temperature, remove the skin and sprinkle lightly with some pepper and set aside.

2. 2

   In a skillet, melt together butter, lemon juice, parsley, and seasoned salt until butter is melted and just starting to bubble.

3. 3

   Remove from heat.

4. 4

   Dip your chicken pieces in the butter mixture, being sure to coat both sides, and place into a roasting pan.

5. 5

   Reserve the remaining butter mixture.

6. 6

   Place in an oven heated to 350F for 15 minutes.

7. 7

   Remove roasting pan quickly and, using a pastry brush, brush the chicken pieces again with any remaining butter.

8. 8

   Return to the oven to cook for another 20-25 minutes (35-40 minutes in total) or until a meat thermometer inserted in the thickest part of the thigh and not touching bone reads 165F.

9. 9

   Squeeze a bit of fresh lemon on top, sprinkle on some some fresh parsley, and serve immediately!

10. 10

    (Leftovers make amazing chicken salad!)

* Per serving · 4 servings · Values may vary.