Make sure the chicken is nice and clean before cooking.
Brush or spoon the melted butter all over the chicken, then rub it in using your hands.
2 pounds chicken thighs, 3 tbsp butter
Season the chicken with the seasoning salt, onion powder, poultry seasoning, garlic powder, pepper, and paprika.
1 tsp seasoning salt, 1 tsp ground black pepper, 1 tsp onion powder, 1 1/2 tsp poultry seasoning, 1 tsp garlic powder, 1 tsp smoked paprika
Spray your baking dish or Dutch oven with non-stick spray, then place the chicken into the dish.
Place the sliced onions on top of the chicken, then cover the dish with the lid or foil.
1 large onion
Bake in the oven at 375 F for 20 minutes.
Remove the chicken from the oven. Reserve about 4-5 tablespoons of chicken drippings and pour them into a pan on the stovetop.
Heat the pan of chicken drippings over medium-high heat. Once the drippings start to bubble, sprinkle in the all-purpose flour. Be sure to sprinkle just a little bit of flour at a time!
1/4 cup all purpose flour
Stir/whisk the flour mixture until it starts to turn golden brown.
Reduce the heat down to medium, then slowly pour the chicken broth into the pan and whisk continuously to ensure that the gravy is lump-free.
2 1/2 cup chicken broth
Once the gravy is nice and smooth, pour it over the chicken (in the original baking dish). The gravy may appear to be thin, but don't worry -- it will thicken.
Place the chicken back into the oven for an additional 20 minutes, but this time uncovered. Baste the chicken with the pan gravy and return to the oven, uncovered, for a final 10 minutes.
Let stand for 5 minutes, then serve, and enjoy!