Tender Baked Lemon Butter Chicken Recipe (Print Version)

Simple Baked Lemon Butter Chicken recipe for weeknights. Juicy chicken, bright lemon, and rich butter. Easy, flavorful comfort food.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if broth is GF)

# Ingredients:

→ For the Chicken & Base

01 - 4 bone-in, skin-on chicken thighs (about 2-2.5 lbs)
02 - 2 large lemons
03 - 1/2 cup (1 stick) unsalted butter, melted

→ Flavor Boosters & Seasonings

04 - 4 cloves garlic, minced
05 - 2 sprigs fresh rosemary
06 - 2 sprigs fresh thyme
07 - 1/4 cup chicken broth (low sodium)
08 - 1 tsp salt (or to taste)
09 - 1/2 tsp black pepper (or to taste)
10 - 1/2 tsp smoked paprika

→ Finishing Touches

11 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, get that oven preheating to 400°F (200°C). While it's warming up, pat your chicken thighs super dry with paper towels. Honestly, this is crucial for crispy skin; don't skip it! Then, give them a good season all over with salt, pepper, and that lovely smoked paprika. I usually do this right on a cutting board, and yes, it gets a little messy, but that's part of the fun, right? You want to feel that seasoning coating every inch.
02 - Now for the magic! In a small saucepan, melt your butter over medium heat. Once it's liquid gold, toss in that minced garlic and let it get fragrant for about a minute—but keep an eye on it; burnt garlic is a sad, sad thing. Then, stir in the fresh lemon juice, lemon zest, and those beautiful fresh rosemary and thyme sprigs. Give it a little whisk, and let it simmer gently for just a minute or two. The smell alone will make your kitchen feel like a fancy restaurant, I swear!
03 - Grab a large baking dish – something that can comfortably fit all your chicken in a single layer. Arrange those seasoned chicken thighs in there, skin-side up. Pour about half of that glorious lemon butter sauce evenly over the chicken. Make sure each piece gets a good coating, don't let any chicken feel left out! Then, tuck a few extra lemon slices around the chicken, if you're feeling fancy. This step makes all the difference for a truly flavorful Baked Lemon Butter Chicken.
04 - Pop that baking dish into your preheated oven. Let it bake for about 25-30 minutes. You're looking for the chicken to start getting golden and the skin to crisp up. Around the halfway mark, pull it out and baste the chicken with the pan juices and the remaining lemon butter sauce. This keeps it super moist and builds those incredible layers of flavor. I always make a little mess doing this, but hey, it’s worth it for juicy chicken!
05 - Return the dish to the oven and continue baking for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at its thickest part. Use a meat thermometer, please! I learned that lesson the hard way once, serving slightly undercooked chicken – never again! The skin should be beautifully golden-brown and wonderfully crispy. The aroma filling your kitchen right now? That's success!
06 - Once cooked, pull the chicken out of the oven. This is the hardest part: let it rest for about 5-10 minutes. Seriously, don't skip the rest! It allows the juices to redistribute, keeping your chicken incredibly tender. While it's resting, chop up that fresh parsley and sprinkle it generously over the top. Serve it straight from the dish, spooning some of that incredible pan sauce over each piece. This Baked Lemon Butter Chicken is ready for its close-up!

# Notes:

01 - Always zest your lemon before you juice it; it's so much easier and you get more zest!
02 - Reheat leftovers gently on the stovetop or in the oven to keep the sauce from separating.
03 - If you don't have fresh herbs, dried will work, just use about 1/3 of the amount.
04 - Serve with fluffy rice or roasted vegetables to soak up every drop of that amazing sauce.

# Equipment Needed:

01 - Large baking dish
02 - small saucepan
03 - whisk
04 - cutting board
05 - meat thermometer

# Nutrition (Per Serving):

Calories: 450
Total Fat: 35g
Total Carbohydrate: 5g
Protein: 30g

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