Baked Lemon Butter Chicken
This Baked Lemon Butter Chicken features crispy, golden skin, a creamy Parmesan-lemon sauce, and tender meat, making it a perfect weeknight dinner that's also guest-worthy.
Ingredients
Main Ingredients
- 10 pieces dark meat chicken pieces (drumsticks and thighs, trimmed of excess fat)
- 2 tsp kosher salt
- 1 tbsp smoked paprika Buy Spanish smoked paprika for authentic flavor.
- 1 tbsp Montreal chicken seasoning blend
- 2 tbsp butter Use unsalted 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 Use low-sodium stock to control salt.
- 1 tbsp fresh lemon juice Use fresh lemon juice for best flavor.
- 1 cup freshly grated Parmesan cheese Avoid pre-shredded cheese for better melting.
- 1/3 cup heavy whipping cream
Instructions
Preparation
- Melt the butter in a medium saucepan over medium heat. Add the minced red onion and sauté until softened and translucent, about 5–7 minutes.
- Add the chopped flat-leaf parsley, minced garlic, fresh lemon juice, and red pepper flakes. Cook for 30–60 seconds until the garlic becomes aromatic.
- Pour in chicken stock and whisk in freshly grated Parmesan until melted. Stir in heavy whipping cream and gently simmer for 2–3 minutes.
- Let the sauce cool slightly to help it cling to the chicken.
Baking
- Season the chicken pieces with salt, smoked paprika, and chicken seasoning. Arrange in a baking dish and pour the sauce over the chicken.
- Bake uncovered in a preheated oven at 375°F (190°C) for 1 hour and 45 minutes, flipping halfway through.
- Switch to broil for 2–4 minutes to render and crisp the skin. Remove from oven, let rest for a few minutes.
- Serve with pan sauce spooned over each piece.
Notes
For crisper skin while reheating, place chicken in a 375°F oven on a wire rack. For make-ahead, prepare the sauce up to 24 hours in advance and refrigerate. Bring to room temperature before pouring over chicken.