My kids devoured the whole pan in minutes. Only 3 ingredients for the most tender dinner.

This low carb 3-ingredient Amish butter chicken is exactly the kind of weeknight dinner I lean on when work runs late and the kids are circling the kitchen asking when we’re eating. It’s inspired by the simple, heavy-on-butter farmhouse cooking you’ll find in Amish country—no fancy steps, no long ingredient list. Just chicken thighs, salted butter, and a little seasoning salt roasted together until the skin is golden, the meat is fall-apart tender, and everything is swimming in rich, yellow pan juices. It all bakes in one foil-lined pan for easy cleanup, and it’s the kind of meal my kids literally devour in minutes.

Keep things simple and low carb by pairing this Amish butter chicken with roasted broccoli, green beans, or a big side salad to soak up the buttery pan juices. Cauliflower rice or mashed cauliflower are perfect for spooning that melted butter and chicken drippings over, and steamed asparagus or sautéed zucchini work really well too. If you’re feeding non–low carb eaters, you can add a side of buttered egg noodles, rice, or crusty bread for dipping, while you stick to the veggies and protein.

Servings: 4

2 1/2 pounds bone-in, skin-on chicken thighs (about 6–8 thighs)

Preheat your oven to 400°F (200°C). Line a 9x13-inch baking dish or similar roasting pan with aluminum foil, letting it come up the sides for easy cleanup.

Pat the chicken thighs very dry with paper towels. This helps the skin crisp up and keeps the seasoning from sliding off.

Arrange the chicken thighs in a single layer in the foil-lined pan, skin side up. Make sure they’re not overlapping so they roast instead of steam.

Sprinkle the seasoning salt evenly over the chicken thighs, coating the tops and sides as well as you can. You don’t need to measure perfectly, just make sure every piece has a good, even dusting.

Pour the melted salted butter slowly over the chicken thighs, focusing on the tops and letting it run down into the bottom of the pan. The chicken should sit in a shallow pool of butter and will baste itself as it cooks.

Place the pan on the middle rack of the preheated oven and bake for 35–45 minutes, or until the chicken skin is golden brown and crispy and the internal temperature reaches 165°F (74°C) in the thickest part without touching bone.

If you want extra crispy skin, switch the oven to broil for the last 2–3 minutes, watching closely so the skin turns deep golden brown but does not burn.

Remove the pan from the oven and let the chicken rest for 5–10 minutes. The butter and chicken juices will settle into a rich, yellow pool around the thighs.

Serve the chicken thighs straight from the foil-lined pan, spooning plenty of the melted butter and pan juices over each piece on the plate.

For a slightly different flavor while keeping it low carb and minimal, you can swap the seasoning salt for a Cajun or lemon-pepper seasoning blend—just use the same amount and skip any extra ingredients to stay true to the 3-ingredient idea. If you prefer white meat, you can use bone-in, skin-on chicken drumsticks or split chicken breasts instead of thighs; just adjust the baking time as needed, cooking until the internal temperature reaches 165°F. To make the skin even crispier, start the chicken uncovered at 425°F for the first 15 minutes, then reduce the heat to 375°F to finish cooking without drying out the meat. For meal prep, bake a double batch in two pans at once, then store the chicken in the fridge with some of the buttery pan juices in each container so it reheats moist and flavorful. If your kids don’t love a lot of seasoning, use a little less seasoning salt on theirs and add an extra sprinkle to your own plate at the table.