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Baked Lemon Butter Chicken

Bone-in chicken thighs and drumsticks seasoned with smoked paprika and slow-baked in a creamy lemon butter Parmesan sauce until fall-off-the-bone tender with golden crispy skin. A perfect easy Sunday dinner.
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Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Rest Time 5 minutes
Total Time 2 hours
Servings: 5 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 10 dark meat chicken pieces, drumsticks and thighs trimmed of excess fat
  • 2 tsp kosher salt
  • 1 tbsp smoked paprika
  • 1 tbsp Montreal chicken seasoning or any chicken seasoning blend of choice
  • 2 tbsp butter
  • 0.5 cup red onion minced
  • 0.5 cup flat-leaf parsley chopped
  • 1 tbsp garlic minced
  • 0.5 tsp red pepper flakes
  • 1 cup chicken stock
  • 1 tbsp fresh lemon juice
  • 1 cup Parmesan cheese freshly grated
  • 0.33 cup heavy whipping cream

Equipment

  • Large baking dish
  • Skillet or saute pan
  • Wooden spoon
  • Meat thermometer
  • Basting brush

Method
 

  1. Preheat oven to 375 degrees F. In a skillet over medium heat, melt the butter. Add the minced red onion and saute for about 2 minutes until soft and fragrant.
  2. Add the chopped parsley and minced garlic. Stir to combine, then add the fresh lemon juice followed by the red pepper flakes. Cook for 30 seconds, stirring constantly.
  3. Pour in the chicken stock and add the grated Parmesan cheese. Stir well until the cheese begins to melt, then add the heavy cream. Bring to a gentle simmer for 1 minute. Turn off heat and let cool for 5 minutes.
  4. Season the chicken pieces on all sides with kosher salt, smoked paprika, and chicken seasoning. Toss well to coat evenly and arrange in a single layer in a large baking dish.
  5. Pour the cooled lemon butter Parmesan sauce evenly over the chicken. Bake uncovered at 375 degrees F for 1 hour and 45 minutes, flipping the chicken halfway through at the 50-minute mark.
  6. Switch the oven to broil. Place chicken skin-side up and broil for 3 to 5 minutes until deep golden brown and crispy. Watch closely to prevent burning.
  7. Remove from the oven and baste each piece generously with the pan sauce. Let rest for 5 minutes before serving.

Notes

Bone-in dark meat is strongly recommended as it stays juicy during the long bake. Store leftovers with the sauce in an airtight container for up to 4 days. Reheat covered at 325 degrees F with a splash of chicken broth. Leftover chicken shredded over pasta or rice with the pan sauce makes an excellent second dinner.