Preheat the oven to 475°F. Season the chicken on all sides with salt.
2
Heat the butter over high heat in a 12 inch cast iron skillet or other oven-safe frying pan. The pan is ready when the butter is hot and foaming, but not smoking.
3
Add the thighs to the skillet, skin side down. Cook for 2 minutes. Reduce the heat to medium high and continue cooking the chicken for about 10 more minutes, while using a large spoon to scoop and pour hot butter over the chicken.
4
Transfer the skillet to the preheated oven and bake for 5 minutes. Turn the chicken thighs over in the pan and continue baking for an additional 10 minutes or until chicken is fully cooked to 165°F on an internal meat thermometer.
5
Remove the chicken from the oven and let sit for 10 minutes. Top each chicken thigh with a tablespoon of brown butter for serving.
6
Store extras in an airtight container in the fridge for up to 4 days. To reheat, place in a skillet in a 400 degree F oven for 6 minutes or until heated through and skin is crisp.