Description
This Baked Lemon Butter Chicken recipe offers a flavorful and easy-to-make dinner option perfect for family meals. Tender dark meat chicken pieces are marinated in a zesty lemon butter sauce with smoked paprika, garlic, and Parmesan, then baked to juicy perfection. With simple ingredients and minimal prep, this dish brings comforting and vibrant flavors to the table effortlessly.
Ingredients
Scale
Chicken
- 2 pounds Dark Meat Chicken Pieces (thighs and drumsticks), trimmed of excess fat
- 2 teaspoons Kosher Salt (adjust to taste)
- 1 tablespoon Smoked Paprika (or regular paprika)
- 1 tablespoon Montreal Chicken Seasoning (or any all-purpose chicken seasoning)
Marinade & Sauce
- 2 tablespoons Butter (can substitute with olive oil)
- 1/2 cup Red Onion (minced; yellow or white onion alternative)
- 1/2 cup Flat Leaf Parsley (chopped; basil or cilantro can be used)
- 1 tablespoon Garlic (minced; increase for stronger garlic flavor)
- 1/2 teaspoon Red Pepper Flakes (omit for milder dish)
- 1 cup Chicken Stock (vegetable stock alternative)
- 1 tablespoon Fresh Lemon Juice (bottled lemon juice if necessary)
- 1 cup Freshly Grated Parmesan Cheese (nutritional yeast for dairy-free option)
- 1/3 cup Heavy Whipping Cream (coconut milk for dairy-free version)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the chicken evenly.
- Prepare Marinade: In a large mixing bowl, combine butter, red onion, parsley, garlic, red pepper flakes, chicken stock, lemon juice, Parmesan cheese, heavy cream, kosher salt, smoked paprika, and Montreal chicken seasoning. Stir well to create a flavorful blend.
- Marinate Chicken: Add the trimmed chicken pieces to the bowl and coat them thoroughly with the marinade, ensuring every piece is evenly covered with the mixture for maximum flavor.
- Arrange Chicken: Place the coated chicken pieces in a baking dish. Pour any remaining marinade over the chicken to keep it moist and flavorful during baking.
- Bake Chicken: Transfer the dish to the preheated oven and bake for 45-50 minutes, allowing the chicken to cook through and the flavors to meld.
- Check Doneness: Use a meat thermometer inserted into the thickest part of the chicken to ensure it has reached an internal temperature of 165°F (75°C), confirming it is safely cooked.
- Rest Chicken: Remove the dish from the oven and let the chicken rest for 5 minutes before serving. This helps redistribute the juices and enhances tenderness.
Notes
- For a lighter dish, substitute butter with olive oil.
- Use yellow or white onions if red onions are unavailable.
- Swap fresh lemon juice with bottled if necessary, though fresh is preferred for brightness.
- Omit red pepper flakes if you prefer a milder flavor.
- Vegetarian or dairy-free alternatives: use nutritional yeast instead of Parmesan and coconut milk instead of heavy cream.
- Ensure the chicken reaches an internal temperature of 165°F (75°C) to guarantee food safety.
- Let the chicken rest after baking to maintain tenderness and juiciness.
