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Baked Lemon Butter Chicken

Baked Lemon Butter Chicken: A Family Favorite You'll Love

Baked Lemon Butter Chicken is a simple yet irresistible dish that's perfect for busy weeknights, featuring succulent dark meat chicken enveloped in a creamy, zesty sauce.
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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 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Dark Meat Chicken Pieces (Thighs and Drumsticks)
  • 1 teaspoon Kosher Salt Adjust according to taste
  • 1 teaspoon Smoked Paprika Regular paprika works too
  • 1 tablespoon Montreal Chicken Seasoning Any favorite chicken seasoning works
For the Sauce
  • 1/2 cup Butter Or olive oil for a lighter option
  • 1 medium Red Onion Substitute with shallots if needed
  • 4 cloves Garlic Minced
  • 1/4 teaspoon Red Pepper Flakes Adjust or omit based on preference
  • 1 cup Chicken Stock Low-sodium options available
  • 1/4 cup Fresh Lemon Juice Bottled lemon juice can work in a pinch
  • 1/2 cup Heavy Whipping Cream Coconut milk can be used as a non-dairy substitute
For the Finishing Touches
  • 1/2 cup Freshly Grated Parmesan Cheese Omit for a dairy-free version
  • 1/4 cup Flat Leaf Parsley Substitute with other herbs if desired

Equipment

  • oven
  • Mixing Bowl
  • Baking Dish
  • Meat thermometer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine kosher salt, smoked paprika, Montreal chicken seasoning, softened butter, red onion, chopped parsley, minced garlic, and red pepper flakes to create a marinade.
  3. Rub the marinade generously all over the dark meat chicken pieces.
  4. Place the marinated chicken in a baking dish, pour chicken stock and fresh lemon juice over the top, and cover with aluminum foil. Bake for approximately 1 hour and 45 minutes.
  5. Remove the foil, sprinkle grated Parmesan cheese on top, and drizzle with heavy whipping cream. Return the dish to the oven for an additional 10-15 minutes.
  6. Ensure the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear.
  7. Let the chicken rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 560kcalCarbohydrates: 12gProtein: 40gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 850mgPotassium: 600mgSugar: 1gVitamin A: 600IUVitamin C: 4mgCalcium: 200mgIron: 2mg

Notes

Pair this dish with rice, mashed potatoes, or a fresh salad for a complete meal.

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