Grandma’s Sunday staple. Uses 3 ingredients. The skin gets so crispy while the meat stays incredibly tender.

If you’d like a touch more flavor while staying true to the 3-ingredient spirit, you can swap the plain paprika for smoked paprika or sweet Hungarian paprika to change the aroma without adding carbs. Using ghee instead of whole butter gives a slightly nuttier, more caramelized flavor and can help the butter tolerate the high oven heat a bit better. For a stronger savory note, rub the chicken lightly with extra black pepper and a pinch more salt under the skin before arranging it in the baking dish; this seasons the meat as well as the surface. If you’re cooking for two, simply halve the number of chicken thighs and use a smaller baking dish so the butter still pools around the chicken for self-basting. You can also adapt this method for bone-in, skin-on drumsticks or leg quarters—just adjust the roasting time and check for doneness with a thermometer. Leftovers reheat nicely in a hot oven or air fryer to re-crisp the skin; drizzle with reserved pan butter after reheating to restore that rich, Sunday-supper feel.