Baked Lemon Butter Chicken

If you are searching for a stress-free flavor-packed Sunday dinner that will have your family singing your culinary praises Baked Lemon Butter Chicken is your answer This has become my weekend go-to when I want maximum flavor with minimal fuss after a long week

My family always asks for seconds every time This is the dish I make when I want to guarantee smiles around the table

Ingredients

• Chicken drumsticks and thighs: ensure juicy results and are more forgiving than breast meat Look for fresh plump pieces with smooth skin
• Kosher salt: enhances all the flavors use a coarse salt for easy seasoning
• Smoked paprika: adds depth and a subtle smokiness Spanish or Hungarian types both work
• Chicken seasoning blend: brings extra herby notes choose one with garlic and herbs or use bouillon powder for richness
• Butter: creates the base for a velvety sauce choose a high quality unsalted butter
• Red onion: minced for sweetness and extra flavor try to find firm onions with shiny skin
• Flat leaf parsley: for fresh herbal flavor make sure leaves are bright green and not wilted
• Garlic: adds savory depth always use fresh cloves for best punch
• Red pepper flakes: bring gentle heat
• Chicken stock: makes a lush sauce home made or low sodium boxed is perfect
• Fresh lemon juice: brightens the whole dish always use freshly squeezed for zing
• Parmesan cheese: deliciously thickens the sauce freshly grated melts best and adds a nutty touch
• Heavy whipping cream: gives the sauce a silky finish check dates for freshness

Step-by-Step Instructions

Melt the Butter:

Start with a large skillet over medium heat Drop in butter and let it melt until foamy This gives the foundation for rich flavor

Sauté Aromatics:

Add minced red onion and cook for about two minutes stirring until soft and fragrant This gently sweetens the sauce

Mix in Parsley and Garlic:

Toss in chopped flat leaf parsley and minced garlic Stir everything together keeping the heat low and cook just until the garlic smells amazing

Add Lemon and Spice:

Pour in fresh lemon juice and sprinkle red pepper flakes Stir well for a zingy kick

Create the Sauce:

Stir in chicken stock and Parmesan cheese Mix until the cheese melts into the broth forming a glossy sauce Add heavy whipping cream last then simmer everything for about one minute Turn off the heat and let cool slightly

Season the Chicken:

Season drumsticks and thighs generously with kosher salt smoked paprika and your chosen chicken seasoning Toss everything so the chicken is well coated and ready for the sauce

Combine and Bake:

Lay the seasoned chicken in a baking dish and pour the sauce all over making sure each piece is coated Place the dish uncovered in a three hundred seventy five degree oven and bake for one hour and forty five minutes Flip the chicken halfway through so every side gets golden

Broil for a Golden Finish:

Move your oven rack up then set the oven to broil for a few minutes with the skin side up This crisps and browns the chicken Finish by spooning the sauce over the chicken one more time

Save

Parmesan is always the ingredient I get excited for Each time I open the block and start grating I know the kitchen will fill with that nutty cheesy smell My family never forgets to argue over who gets the extra cheesy bits from the pan

Storage Tips

Let leftovers cool before covering and refrigerating They last three days easily For longer storage freeze in airtight containers for up to two months Thaw overnight in the fridge before reheating

Ingredient Substitutions

If you are avoiding dairy you can swap olive oil for butter and coconut cream for heavy whipping cream Try pecorino romano or even nutritional yeast as a stand in for Parmesan Boneless chicken thighs shorten the baking time by about twenty minutes

Serving Suggestions

Spoon this chicken over mashed potatoes for a comforting meal or serve with steamed rice to soak up every drop The lemony sauce also lends itself to being served with crusty bread and a crisp green salad

The Backstory

Baked chicken dinners like this are Sunday favorites in my house A recipe like this comes from a tradition of taking plain chicken and transforming it with spices cream and a bit of lemon The technique of slow baking uncovered builds deep flavor and beautifully tender meat

Frequently Asked Questions About Recipes

→ Can I use chicken breasts instead of dark meat?

Yes, but watch the baking time as white meat cooks faster. Breasts may turn out drier, so consider basting frequently and adjusting timing for juiciness.

→ How do I know when the chicken is done?

Look for meat pulling from the bone and a rich golden brown color on all sides. A thermometer should read 165°F at the thickest part.

→ What sides go well with this dish?

Serve with rice or mashed potatoes to soak up the savory lemon-butter sauce. Simple green vegetables or crusty bread are also great choices.

→ Can I prepare the sauce ahead of time?

Yes, you can make the sauce in advance. Store covered in the fridge and warm before adding to the chicken for baking.

→ Should the chicken be at room temperature before baking?

For even cooking, let chicken rest at room temperature for about 30 minutes before baking. This helps it bake more evenly and quickly.

→ Is there a way to speed up the baking time?

Increase oven temperature to 400°F and roast for about 1 hour and 10 minutes. Always check that juices run clear and chicken is tender.