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Baked Lemon Butter Chicken

A mouthwatering dish that combines rich chicken flavors with a zesty lemony butter sauce, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 10 pieces dark meat chicken pieces (drumsticks and thighs, trimmed of any excess fat) You can substitute with chicken breasts if desired.
  • 2 tsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp Montreal chicken seasoning blend or any chicken seasoning of choice
  • 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 Increase for more heat.
  • 1 cup chicken stock
  • 1 tbsp fresh lemon juice
  • 1 cup freshly grated Parmesan cheese
  • 1/3 cup heavy whipping cream Can be substituted with Greek yogurt for a lighter version.

Method
 

Preparation
  1. In a skillet, melt butter over medium heat.
  2. Once melted, add minced onions and sauté until fragrant, about 2 minutes.
  3. Add chopped parsley and garlic, mixing well.
  4. Pour in lemon juice and sprinkle in red pepper flakes.
Combine Sauce Ingredients
  1. Pour in the chicken stock, followed by the grated Parmesan cheese, stirring until well combined.
  2. Add heavy cream and bring everything to a simmer for one minute.
  3. Turn off the heat and let the sauce cool slightly.
Season Chicken and Bake
  1. Season the chicken pieces with kosher salt, smoked paprika, and the chicken seasoning blend.
  2. Toss the chicken well for an even coating.
  3. Pour the prepared sauce over the chicken in a baking dish.
  4. Bake the chicken uncovered at 375°F (190°C) for 1 hour and 45 minutes, flipping halfway through.
Broil and Serve
  1. Broil the chicken on the skin side until golden brown.
  2. Baste the chicken in the sauce one last time before serving.
  3. Serve and enjoy your delicious Baked Lemon Butter Chicken!

Notes

For best texture, use dark meat chicken. Keep an eye on the chicken while baking; cover with foil if browning too quickly. Avoid using too much butter to prevent greasiness.