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Baked Lemon Butter Chicken

Baked Lemon Butter Chicken: A Zesty Take on Comfort Food

This Baked Lemon Butter Chicken combines zesty lemon and rich butter for an unforgettable comfort food experience.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Resting Time 5 minutes
Total Time 2 hours 5 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 8 pieces dark meat chicken (drumsticks or thighs) Trim any excess fat.
  • 2 tsp kosher salt Enhances flavor and tenderizes chicken.
  • 1 cup chicken stock Provides moisture; vegetable stock can be substituted.
For the Seasoning
  • 1 tbsp smoked paprika Adds smoky flavor; regular paprika can substitute.
  • 1 tbsp Montreal chicken seasoning Use your favorite chicken seasoning as an alternative.
  • 1/2 tsp red pepper flakes Omit if a milder dish is preferred.
For the Aromatics
  • 1/2 cup red onion (minced) Yellow onion can be substituted.
  • 1 tbsp garlic (minced) Fresh garlic is recommended.
  • 1/2 cup flat leaf parsley (chopped) Other herbs like thyme or rosemary are alternatives.
For the Sauce
  • 2 tbsp butter Use unsalted for better control over saltiness.
  • 1 tbsp fresh lemon juice Freshly squeezed juice is best.
  • 1 cup freshly grated Parmesan cheese Dairy-free alternative available.
  • 1/3 cup heavy whipping cream Can be replaced with non-dairy cream or omitted.

Equipment

  • Mixing bowl
  • Baking Dish
  • Meat Thermometer
  • Aluminum foil

Method
 

Preparation Steps
  1. Trim excess fat from dark meat chicken pieces, choosing drumsticks or thighs. Combine kosher salt, smoked paprika, Montreal chicken seasoning, softened unsalted butter, minced garlic, and red pepper flakes in a bowl. Toss in the chicken to coat and marinate.
  2. Preheat oven to 375°F (190°C). In a baking dish, spread minced red onion and chopped flat-leaf parsley evenly. Arrange marinated chicken pieces on top, pour in chicken stock and lemon juice.
  3. Cover tightly with aluminum foil and bake for approximately 1 hour and 45 minutes, or until chicken is tender and juices run clear. Check internal temperature; it should reach 165°F (75°C).
  4. In the last 15 minutes of baking, remove foil and sprinkle Parmesan cheese over chicken. Increase oven to 400°F (200°C) to achieve crispy skin and melted cheese.
  5. Let the chicken rest for about 5 minutes before serving. Serve with rice or mashed potatoes to enjoy the lemony butter sauce.

Nutrition

Serving: 1pieceCalories: 420kcalCarbohydrates: 6gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 650mgPotassium: 420mgFiber: 1gSugar: 1gVitamin A: 800IUVitamin C: 3mgCalcium: 150mgIron: 2mg

Notes

Store leftover chicken in an airtight container for up to 3 days, or freeze portions for up to 3 months. Reheat in an oven at 350°F (175°C) for about 20–25 minutes.

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