Description
This Baked Lemon Butter Chicken features juicy dark meat chicken (thighs and drumsticks) baked in a rich and creamy lemon butter sauce infused with garlic, herbs, and Parmesan cheese. The chicken skin gets wonderfully crispy, while the meat stays tender.
Ingredients
- 10 pieces bone-in, skin-on dark meat chicken (drumsticks, thighs, or a combination), trimmed of excess fat
- 2 teaspoons kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon Montreal chicken seasoning blend (or your preferred chicken seasoning blend, or 1 tsp chicken bouillon powder)
- 2 tablespoons unsalted butter
- 1/2 cup red onion, minced
- 1/2 cup fresh flat-leaf parsley, chopped
- 1 tablespoon garlic, minced (about 3–4 cloves)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 cup low-sodium chicken stock
- 1 tablespoon fresh lemon juice
- 1 cup freshly grated Parmesan cheese
- 1/3 cup heavy whipping cream
Instructions
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Preheat Oven: Preheat your oven to 375°F (190°C).
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Make the Sauce:
- Melt the butter in a medium skillet over medium heat.
- Add the minced red onion and sauté until softened and fragrant, about 2 minutes.
- Add the chopped parsley and minced garlic. Mix well and cook for about 30 seconds more.
- Stir in the lemon juice and red pepper flakes (if using).
- Pour in the chicken stock. Bring to a simmer.
- Gradually whisk in the freshly grated Parmesan cheese until melted and smooth.
- Stir in the heavy cream. Bring the sauce just back to a simmer (do not boil vigorously), then turn off the heat and let the sauce cool slightly.
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Prepare and Season Chicken: Pat the chicken pieces dry with paper towels (this helps the skin crisp). In a large bowl, combine the kosher salt, smoked paprika, and chicken seasoning blend. Add the chicken pieces and toss until evenly coated with the seasonings.
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Combine Chicken and Sauce: Arrange the seasoned chicken pieces in a single layer in a large baking dish (such as a 9×13-inch dish). Pour the prepared lemon butter sauce evenly over the chicken.
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Bake: Bake, uncovered, for 1 hour and 45 minutes, flipping the chicken pieces halfway through the baking time. The chicken should be cooked through, tender, and the sauce should be bubbling. Internal temperature should reach 165°F (74°C).
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Broil (Optional, for Crispy Skin): For extra crispy skin, after the baking time is complete, turn the oven setting to broil. Arrange the chicken pieces skin-side up. Broil for 2-5 minutes, watching very carefully to prevent burning, until the skin is golden brown and crispy.
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Rest and Serve: Remove the baking dish from the oven. Let the chicken rest for 5-10 minutes. Baste the chicken with the sauce from the pan before serving.
Notes
- Chicken: Bone-in, skin-on dark meat (thighs and drumsticks) provides the most flavor and stays juicy during the long baking time.
- Seasoning: Feel free to use your favorite chicken seasoning blend. If your blend contains salt, adjust the added salt accordingly.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best melting quality and flavor.
- Doneness: Always use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C) in the thickest part, avoiding the bone.
- Sauce Consistency: The sauce will thicken slightly as it bakes and cools.
- Storage: Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently.