My neighbor brought this over whenever the seasons started to change. Only 3 ingredients for a tender, juicy meal with the crispiest edges.

Sprinkle the seasoned salt evenly over the chicken thighs on all sides. Use your hands to rub the seasoning in so it adheres well. You want a visible, even coating, but not a thick crust of salt.
Arrange the seasoned chicken thighs skin side up on the prepared foil-lined baking sheet, leaving a little space between each piece so hot air can circulate and the edges can crisp. Tuck any loose skin neatly over the meat so it doesn’t burn.
Place the tray on the middle rack of the preheated oven and roast for 35–45 minutes, depending on the size of the thighs. Do not cover the pan; leaving it uncovered allows the skin to render and crisp. The chicken is done when the skin is deep golden brown with browned, slightly frilly edges, the juices run clear when pierced, and an instant-read thermometer inserted into the thickest part (without touching bone) reads 175–190°F (80–88°C).
If you’d like extra-crispy skin, move the tray to the upper third of the oven for the last 5 minutes, or briefly broil on high, watching very closely so the skin browns without burning.
Remove the tray from the oven and let the chicken rest on the pan for 5–10 minutes. The juices in the foil will be clear and savory; spoon some over each thigh when serving for added moisture and flavor. Serve directly from the tray while the skin is still crisp.
Variations & Tips
For a smoky version, use a seasoned salt that leans on smoked paprika or add a pinch of smoked paprika into your seasoned salt before rubbing it on the chicken (still counting as part of the seasoning blend so you stay within the three-ingredient spirit). If you prefer a more herb-forward profile, choose a seasoned salt that includes dried thyme, rosemary, or oregano; these pair especially well with roasted chicken and cooler weather. To lean into garlic without adding extra ingredients, look for a garlic-heavy seasoning salt or a low carb poultry seasoning that already contains garlic and onion powders. For extra-crispy skin, start the thighs on a wire rack set over the foil-lined tray so hot air can circulate underneath, then finish them directly on the foil for the last 5–10 minutes to let the edges sizzle in the rendered fat. If you’re cooking for two, halve the recipe but keep the same oven temperature and timing; the chicken needs the high heat to brown properly. Leftovers reheat well on a foil-lined tray in a hot oven (400°F/200°C) for 10–15 minutes, which helps re-crisp the skin better than the microwave. Finally, you can use the same method with drumsticks or leg quarters; just adjust the roasting time slightly, cooking until the skin is deeply golden and the internal temperature is in the 175–190°F range for tender, juicy dark meat.