Baked Lemon Butter Chicken
A delightful dish that combines tender dark meat chicken with a rich, creamy lemon sauce, perfect for weeknight dinners and special occasions.
Ingredients
For the Base
- 10 pieces dark meat chicken pieces (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
For the Sauce
- 2 tbsp butter Can substitute with olive oil or vegan butter for a dairy-free version.
- 1/2 cup red onion (minced)
- 1/2 cup flat-leaf parsley (chopped) Can use fresh herbs instead.
- 1 tbsp garlic (minced)
- 1/2 tsp red pepper flakes Increase for more heat.
- 1 cup chicken stock Homemade is preferable, but store-bought is fine.
- 1 tbsp fresh lemon juice
- 1 cup freshly grated Parmesan cheese Nutritional yeast can replace for dairy-free.
- 1/3 cup heavy whipping cream Can substitute with dairy-free cream.
Instructions
Preparation
- In a skillet, melt butter over medium heat.
- Once the butter is melted, add minced onions and sauté for about 2 minutes until fragrant.
- Add chopped parsley, minced garlic, and lemon juice to the skillet. Mix well, then stir in the red pepper flakes.
- Pour in the chicken stock, followed by the Parmesan cheese. Mix everything well, then slowly add heavy cream.
- Bring the mixture to a simmer for about a minute, then turn off the heat and allow the sauce to cool slightly.
- While the sauce cools, season the chicken pieces with kosher salt, smoked paprika, and your chosen chicken seasoning blend. Toss to coat evenly.
Cooking
- Pour the sauce over the seasoned chicken in a baking dish.
- Bake UNCOVERED at 375°F (190°C) for 1 hour and 45 minutes, flipping the chicken halfway through.
- Finish by broiling on the skin side until golden brown. Baste with sauce right before serving.
Notes
Ensure chicken is at room temperature before cooking for even cooking. Use a meat thermometer to ensure proper doneness. Leftovers will stay fresh in the refrigerator for up to 3 days.