Description
Lemon Butter Chicken delivers a zingy dinner that comes together faster than your family can set the table. Tender chicken breasts bathed in a silky, citrusy sauce make weeknight meals feel special without complicated prep work.
Ingredients
Scale
Main Protein:
- 8 bone-in, skin-on chicken thighs
Supporting Herbs and Seasonings:
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 3–4 sprigs fresh rosemary
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 1 teaspoon Dijon mustard
Liquid and Flavor Enhancers:
- ½ cup unsalted butter, melted
- ½ cup fresh lemon juice
- 1 tablespoon olive oil
- Zest of 2 large lemons
- 6–8 lemon slices
- 1 large yellow onion, thinly sliced
- Salt and freshly ground black pepper (to taste)
Instructions
- Heat your oven to 400°F. Thoroughly dry 8 chicken thighs using clean paper towels. Drizzle each thigh with 1 tablespoon olive oil and season with 1 teaspoon sea salt and ½ teaspoon black pepper.
- Create a lemon butter sauce by melting ½ cup unsalted butter in a medium bowl. Whisk in ½ cup fresh lemon juice, lemon zest from 2 lemons, 4 minced garlic cloves, 2 tablespoons chopped parsley, 1 tablespoon thyme leaves, and optional seasonings.
- Spread thinly sliced yellow onion across the bottom of a 9×13 inch baking dish. Scatter 3-4 rosemary sprigs and 6-8 lemon slices around the dish.
- Carefully position chicken thighs skin-side up over the aromatics. Pour half of the prepared lemon butter sauce directly over the chicken, ensuring even coverage.
- Roast in the 400°F oven for 20 minutes. Remove the dish and generously baste the chicken with the remaining marinade.
- Return the chicken to the oven and continue baking for another 20 minutes. Check that the internal temperature reaches 165°F and the skin turns golden brown.
- For extra crispy skin, switch your oven to broil and cook for 2-3 minutes, watching carefully to prevent burning.
- Remove the dish from the oven and let the chicken rest under a loose aluminum foil tent for 5-10 minutes. This allows the juices to redistribute throughout the meat.
- Transfer the chicken to a serving platter, spooning the caramelized onions and softened lemon slices around the meat. Sprinkle with additional fresh parsley before serving.
Notes
- Pat chicken thighs completely dry before seasoning to ensure crispy, golden skin that seals in moisture.
- Use a meat thermometer to check internal temperature and avoid overcooking, which can make chicken tough and dry.
- For a low-carb version, replace butter with olive oil and add extra herbs for flavor without compromising the dish’s richness.
- Always let the chicken rest after cooking to help redistribute juices and maintain maximum tenderness throughout the meat.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Baked
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 398 kcal
- Sugar: 1 g
- Sodium: 355 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 135 mg