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1
Using bone-in thighs that are close to room temperature, remove the skin and sprinkle lightly with some pepper and set aside.
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2
In a skillet, melt together butter, lemon juice, parsley, and seasoned salt until butter is melted and just starting to bubble.
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3
Remove from heat.
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4
Dip your chicken pieces in the butter mixture, being sure to coat both sides, and place into a roasting pan.
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5
Reserve the remaining butter mixture.
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6
Place in an oven heated to 350F for 15 minutes.
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7
Remove roasting pan quickly and, using a pastry brush, brush the chicken pieces again with any remaining butter.
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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.
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9
Squeeze a bit of fresh lemon on top, sprinkle on some some fresh parsley, and serve immediately!
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10
(Leftovers make amazing chicken salad!)
