Baked Lemon Butter Chicken (Print Version)
# Ingredients:
01 -
10 dark meat chicken pieces, trimmed of any excess fat
02 -
2 teaspoons kosher salt
03 -
1 tablespoon smoked paprika
04 -
1 tablespoon Montreal chicken seasoning blend or chicken seasoning of choice
05 -
2 tablespoons butter
06 -
1/2 cup red onion, minced
07 -
1/2 cup flat leaf parsley, chopped
08 -
1 tablespoon garlic, minced
09 -
1/2 teaspoon red pepper flakes
10 -
1 cup chicken stock
11 -
1 tablespoon fresh lemon juice
12 -
1 cup freshly grated Parmesan cheese
13 -
1/3 cup heavy whipping cream
# Instructions:
01 -
In a skillet, melt butter over medium heat. Add minced red onion and sauté until fragrant, about 2 minutes.
02 -
Add chopped parsley, garlic, and lemon juice to the skillet. Mix to combine and add red pepper flakes.
03 -
Add chicken stock to the skillet, followed by grated Parmesan cheese. Mix well, then stir in heavy cream. Bring to a simmer for 1 minute and turn off the heat. Allow the sauce to cool slightly.
04 -
Season the chicken pieces with kosher salt, smoked paprika, and chicken seasoning blend. Toss well to ensure even coating.
05 -
Place the seasoned chicken in a baking dish and pour the prepared sauce over the chicken.
06 -
Bake uncovered in a preheated oven at 375°F (190°C) for 1 hour and 45 minutes, flipping the chicken halfway through.
07 -
Broil the chicken on the skin side until golden brown. Baste in the sauce before serving.
# Notes:
01 -
To cook this dish faster, increase the oven temperature to 400°F (200°C) and roast for about 1 hour and 10 minutes or until the chicken juices run clear.
02 -
Cooking time may vary depending on the size of the chicken pieces and whether they are at room temperature before cooking.
03 -
Use a meat thermometer to ensure the chicken is fully cooked. The meat should pull away from the bone and appear fork-tender.
04 -
Pair this dish with rice or mashed potatoes to enjoy the gravy.