Baked Lemon Butter Chicken
A delicious and comforting dish of juicy dark meat chicken baked with a zesty lemon and buttery sauce, perfect for family gatherings.
Ingredients
Main Ingredients
- 10 pieces dark meat chicken (drumsticks and thighs, trimmed of excess fat)
- 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) (use fresh parsley for the best flavor)
- 1 tbsp garlic (minced) (feel free to use pre-minced garlic to save time)
- 1/2 tsp red pepper flakes (adjust for desired spice level)
- 1 cup chicken stock (ensure it is gluten-free if needed)
- 1 tbsp fresh lemon juice (don’t skip this for brightness)
- 1 cup freshly grated Parmesan cheese (any hard cheese can work in place of Parmesan)
- 1/3 cup heavy whipping cream (can be replaced with Greek yogurt for a lighter option)
Instructions
Preparation
- In a skillet, melt butter over medium heat.
- Once the butter is melted, add onions and sauté until fragrant, about 2 minutes.
- Add chopped parsley and garlic. Mix well to combine and add lemon juice, followed by red pepper flakes.
- Add chicken stock followed by Parmesan cheese. Mix well to combine and then add heavy cream.
- Bring to a simmer for a minute, then turn off the heat and allow the sauce to cool slightly.
- While the sauce cools, season chicken with salt, smoked paprika, and chicken seasoning. Toss well to combine.
Baking
- Pour the sauce over the chicken in a baking dish.
- Bake UNCOVERED at 375°F for 1 hour and 45 minutes, flipping halfway through.
- Broil on the skin side until golden brown.
- Baste in sauce to finish and enjoy!
Notes
For best flavor, use fresh ingredients. Leftovers can be stored in an airtight container and reheated in the oven. Prep the sauce in advance for quicker meal preparation.