Place the baking dish on the middle rack of the preheated oven. Bake for 35 to 45 minutes, basting once or twice with the buttery pan juices, until the chicken skin is deep golden brown and crisp, and the internal temperature at the thickest part of a thigh reaches 175°F to 185°F. The butter in the bottom of the dish should be bubbling and lightly browned at the edges.
For extra-crispy skin, move the dish to the top rack and broil on high for 2 to 3 minutes at the end of cooking, watching closely so the paprika doesn’t scorch. Remove from the oven and let the chicken rest in the hot butter for 5 to 10 minutes; the steam will rise, the juices will settle, and the meat will stay incredibly tender while the skin remains crisp.
