My kids devoured the whole pan in minutes. Only 3 ingredients for the most tender dinner.

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Arrange the chicken thighs in a single layer in the foil-lined pan, skin side up. Make sure they’re not overlapping so they roast instead of steam.
Sprinkle the seasoning salt evenly over the chicken thighs, coating the tops and sides as well as you can. You don’t need to measure perfectly, just make sure every piece has a good, even dusting.
Pour the melted salted butter slowly over the chicken thighs, focusing on the tops and letting it run down into the bottom of the pan. The chicken should sit in a shallow pool of butter and will baste itself as it cooks.
Place the pan on the middle rack of the preheated oven and bake for 35–45 minutes, or until the chicken skin is golden brown and crispy and the internal temperature reaches 165°F (74°C) in the thickest part without touching bone.
If you want extra crispy skin, switch the oven to broil for the last 2–3 minutes, watching closely so the skin turns deep golden brown but does not burn.
Remove the pan from the oven and let the chicken rest for 5–10 minutes. The butter and chicken juices will settle into a rich, yellow pool around the thighs.
Serve the chicken thighs straight from the foil-lined pan, spooning plenty of the melted butter and pan juices over each piece on the plate.

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