Preheat oven to 400 degrees F.

Have a 9” x 13” oven-save pan ready. No need to spray or grease with oil.

Prep your butter by cutting each tablespoon into quarters that you can easily pick up. Make sure the butter is not still in the wrapper or butter dish, as you may get raw chicken on it. You don’t want raw chicken on your remaining butter!

Always wash your hands before and after handling raw meat.

Grab the first chicken thigh, and feel around the edge of the skin. There will be a side that is open, and you can gently pull the skin up away from the meat. No need to pull hard. Just enough to slide one prepared piece of butter under the skin so that it sits on top in the middle between the skin and the meat.

Place the thigh skin-side up in the pan. Repeat for remaining thighs.

Generously salt the thighs on top and bottom.

Sprinkle with pepper, as desired.

Place pan in oven and bake for 45 minutes, or until a meat thermometer inserted in the thickest part of the thigh reads 165 degrees F. I like to double check one of the thighs by flipping it over and inserting a knife next to the bone. If the meat next to the bone is still pink, put it back in the oven for 5 more minutes. Check again on a different thigh.

Once the thighs are cooked, let them rest for 5 minutes or so.

Serve and enjoy!