Baked Lemon Butter Chicken

The aroma of baked chicken wafts through the house, inviting everyone to the dinner table, and there’s nothing quite like a well-cooked dish that warms the heart. Baked Lemon Butter Chicken combines juicy dark meat chicken with a zesty lemon butter sauce, taking just under two hours in total. This recipe stands out for its vibrant flavor and delightfully crispy skin, making it a family favorite.

This dish is perfect for busy weeknights or weekend gatherings. It’s an impressive choice for anyone craving a hearty meal that feels special, while also being simple enough to prepare ahead of time. Store leftovers in the fridge for up to three days, ensuring you can relive this delicious experience.

Why You’ll Love This Recipe

• Tender chicken soaked in a rich, buttery sauce.
• Crispy skin that contrasts beautifully with the soft meat.
• Simple preparation with accessible ingredients.
• Bright, zesty flavor that elevates any dinner.

What You’ll Need

Gather these ingredients for a delicious meal:

For the Chicken

• 10 dark meat chicken pieces, trimmed of excess fat
• 2 tsp kosher salt
• 1 tbsp smoked paprika
• 1 tbsp Montreal chicken seasoning blend

For the Sauce

• 2 tbsp butter
• 1/2 cup red onion, minced
• 1/2 cup flat leaf parsley, chopped
• 1 tbsp garlic, minced
• 1/2 tsp red pepper flakes
• 1 cup chicken stock
• 1 tbsp fresh lemon juice
• 1 cup freshly grated Parmesan cheese
• 1/3 cup heavy whipping cream

Use any chicken seasoning of choice for variety.

Substitutions & Swaps

• Chicken thighs can replace drumsticks.
• Use yellow onion instead of red onion.
• Fresh parsley can be swapped with dried.
• Heavy cream can be substituted with half-and-half.

How to Make It

This recipe is simple and straightforward.

1. Melt

In a skillet, melt butter over medium heat.

2. Sauté

Once the butter is melted, add onions and sauté until fragrant, about 2 minutes.

3. Combine

To the onions, add chopped parsley and garlic. Mix well to combine and add lemon juice, followed by red pepper flakes.

4. Add

Add chicken stock followed by Parmesan cheese. Mix well to combine and then add heavy cream.

5. Simmer

Bring to a simmer for a minute, then turn off the heat and allow the sauce to cool slightly.

6. Season

While the sauce cools, season chicken with salt, smoked paprika, and chicken seasoning. Toss well to combine.

7. Pour

Pour the sauce over the chicken in a baking dish.

8. Bake

Bake UNCOVERED on 375 degrees for 1 hour & 45 minutes, flipping halfway through.

9. Broil

Broil on the skin side until golden brown.

10. Baste

Baste in sauce to finish and enjoy!

How to Store It

Fridge: 3 days in an airtight container.
Freezer: Yes, for up to 3 months.
Reheat: Oven at 350°F for 15-20 minutes.

Tips for Best Results

• Ensure chicken is patted dry for crispier skin.
• Broiling at the end enhances the golden color.
• Make sure to flip the chicken halfway for even cooking.
• Allow the sauce to cool slightly before pouring to avoid splatters.

Serving Suggestions

• Serve over a bed of rice for a fulfilling meal.
• Pair with a side of roasted vegetables.
• Great with crusty bread to soak up the sauce.