Description
Savor the rich, comforting flavors of this Baked Lemon Butter Chicken, featuring tender dark meat chicken simmered in a luscious blend of butter, fresh lemon juice, garlic, and Parmesan cream. This easy and satisfying meal, baked to golden perfection, becomes an instant family favorite with its smoky, savory depth and creamy citrus sauce.
Ingredients
Scale
Chicken and Seasonings
- 4 pieces Dark Meat Chicken (Thighs and Drumsticks)
- 1 tbsp Kosher Salt
- 1 tbsp Smoked Paprika
- 1 tbsp Montreal Chicken Seasoning Blend
Sauce and Marinade
- 1/2 cup Butter (melted)
- 1 medium Red Onion (minced)
- 1/4 cup Flat Leaf Parsley (chopped)
- 4 cloves Garlic (minced)
- 1/2 tsp Red Pepper Flakes
- 1 cup Chicken Stock
- 1/4 cup Fresh Lemon Juice
- 1/2 cup Freshly Grated Parmesan Cheese
- 1/2 cup Heavy Whipping Cream
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken evenly and ensure a golden crust later.
- Prepare Chicken: Trim any excess fat from the chicken thighs and drumsticks for a cleaner, leaner dish. Season the chicken thoroughly with kosher salt, smoked paprika, and Montreal chicken seasoning to build a flavorful base.
- Make Marinade: In a mixing bowl, whisk together the melted butter, minced red onion, chopped flat-leaf parsley, minced garlic, red pepper flakes, chicken stock, fresh lemon juice, freshly grated Parmesan cheese, and heavy whipping cream until all ingredients are well combined into a creamy marinade.
- Combine Chicken and Marinade: Place the seasoned chicken pieces in a baking dish, then pour the prepared marinade evenly over the chicken, ensuring every piece is well coated with the flavorful sauce.
- Bake Covered: Cover the baking dish securely with foil to keep the moisture intact and bake in the preheated oven for 1 hour and 45 minutes, allowing the chicken to cook through and the flavors to meld deeply.
- Finish Baking Uncovered: Remove the foil and continue baking the chicken uncovered for an additional 15 minutes to develop a beautiful, golden-brown crust on top, enhancing both texture and appearance.
- Serve: Serve the baked lemon butter chicken warm, pairing it with rice or mashed potatoes as a perfect complement. Garnish with extra chopped parsley for a fresh, vibrant finish if desired.
Notes
- Use dark meat chicken like thighs and drumsticks for juicier, more flavorful results.
- Adjust red pepper flakes to taste depending on your preferred spice level.
- Covering the dish while baking keeps the chicken moist, removing foil at the end crisps the skin.
- This dish pairs wonderfully with creamy mashed potatoes or steaming rice to soak up the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve creaminess.
- For a dairy-free version, substitute butter with olive oil and heavy cream with coconut cream, but flavor will differ.
