Lemon Butter Roasted Chicken Thighs

Using bone-in thighs that are close to room temperature, remove the skin and sprinkle lightly with some pepper and set aside. In a skillet, melt together butter, lemon juice, parsley, and seasoned salt until butter is melted and just starting to bubble. Remove from heat. Dip your chicken pieces in the butter mixture, being sure to coat both sides, and place into a roasting pan. Reserve the remaining butter mixture. Place in an oven heated to 350F for 15 minutes. Remove roasting pan quickly and, using a pastry brush, brush the chicken pieces again with any remaining butter. Return to the oven to cook for another 20-25 minutes (35-40 minutes in total) or until a meat thermometer inserted in the thickest part of the thigh and not touching bone reads 165F. Squeeze a bit of fresh lemon on top, sprinkle on some some fresh parsley, and serve immediately! (Leftovers make amazing chicken salad!)