Yield: 4 to 6 servings.
6 bone-in, skin-on chicken thighs
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
4 tablespoons salted butter, divided
¼ cup fresh parsley leaves (for garnish)
Preheat oven to 375°. Prepare a 9 x 13-inch baking dish with cooking spray.
Use a paper towel to dab chicken dry on both sides.
In a small bowl, whisk together paprika, garlic powder, onion powder, salt, and black pepper. Sprinkle seasoning over both sides of chicken.
In a skillet over medium-high heat, melt 2 tablespoons butter. Place chicken skin-side down in skillet and cook for 4 to 5 minutes or until skin is golden brown and beginning to crisp. Flip chicken and cook for 2 to 3 minutes. Place chicken in baking dish, skin-side up. Pour skillet drippings over chicken. Cut remaining butter into 6 pieces and place on thighs.
Bake for 35 to 40 minutes or until internal temperature is 165°. Place chicken on serving platter and pour juices from baking dish over top. Garnish with parsley just before serving.
From elegant fine dining to a vibrant brewery and casual Southern fare, Pinehurst Resort offers a variety of culinary experiences for every palate. Each restaurant brings its own unique flavor, blending tradition and innovation. Discover more at Pinehurst.com/dining
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