Tender Baked Lemon Butter Chicken: A Weeknight Favorite (Print Version)

Simple Baked Lemon Butter Chicken recipe. Juicy chicken, bright lemon, and rich butter create a comforting, flavorful meal. Quick and easy for any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (verify broth)

# Ingredients:

→ Main Players

01 - 4 bone-in, skin-on chicken thighs
02 - 1/2 cup unsalted butter
03 - 1/2 cup low sodium chicken broth

→ Zesty Flavor Boosters

04 - 2 fresh lemons (1 for juice, 1 for slices/wedges)

→ Aromatics & Seasonings

05 - 6-8 cloves garlic, minced
06 - 2 sprigs fresh thyme
07 - 1 sprig fresh rosemary
08 - 1 tsp salt (or to taste)
09 - 1/2 tsp black pepper (or to taste)

→ Finishing Touches

10 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, pat those chicken thighs dry, hon. This is a game-changer for getting that skin nice and crispy, which is honestly my favorite part of any Baked Lemon Butter Chicken. Season them generously with salt and pepper all over, making sure to rub it into every nook and cranny. I usually do this on a cutting board, then realize I should have put parchment paper down first to save myself some scrubbing later. Live and learn, right? Preheat your oven to a cozy 400°F (200°C) while you're at it.
02 - Grab a small saucepan and melt that glorious butter over medium heat. Once it's shimmering, toss in your minced garlic. Oh, the smell! It's one of those kitchen smells that just instantly makes you feel warm and fuzzy. Sauté it for just a minute until it's fragrant, but don't let it brown, or it'll get bitter. Then, pour in the chicken broth and squeeze in the fresh lemon juice. Stir it all together, and add your fresh thyme and rosemary. Let it simmer gently for about 5 minutes, letting all those flavors meld. This is the heart of your Baked Lemon Butter Chicken, so make it good!
03 - Now, for a little extra magic! In a large, oven-safe skillet (cast iron is my fave here), heat a tablespoon of olive oil over medium-high heat. Once it's shimmering, carefully place your seasoned chicken thighs skin-side down. You want to sear them for about 5-7 minutes, until that skin is beautifully golden and crispy. This step isn't strictly necessary, but trust me, it adds so much texture and depth to your Baked Lemon Butter Chicken. The sizzling sound and the aroma filling your kitchen are just the best!
04 - Once that skin is perfectly browned, flip the chicken thighs over. Pour that incredible lemon butter sauce all over and around the chicken. Make sure every piece gets a good coating! Arrange a few thin lemon slices on top of and around the chicken—they'll caramelize beautifully in the oven. Transfer the skillet to your preheated oven. I always double-check the oven temp here because one time I put it in a cold oven by mistake and it took ages to cook. Oops!
05 - Let your Baked Lemon Butter Chicken bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The juices should run clear when you pierce the thickest part of the thigh. Around the 20-minute mark, your kitchen will smell absolutely divine—lemony, garlicky, herby… it's pure bliss. Don't be afraid to peek in and baste the chicken with the pan juices a couple of times; it keeps it super moist.
06 - Once cooked, pull the skillet out of the oven. This is the hardest part: letting it rest! Cover the skillet loosely with foil and let the Baked Lemon Butter Chicken sit for 5-10 minutes. This allows the juices to redistribute, keeping the chicken incredibly tender and juicy. While it rests, chop up some fresh parsley and sprinkle it generously over the top. It adds a lovely pop of color and freshness. Serve it straight from the skillet, or transfer it to a platter. Enjoy your delicious creation!

# Notes:

01 - Always pat your chicken dry before seasoning and searing; it’s the secret to truly crispy skin.
02 - Leftovers keep well in an airtight container for 3-4 days; reheat gently on the stove to avoid dry chicken.
03 - Boneless chicken thighs are a good swap, just adjust cooking time and expect less crispy skin.
04 - Pair with fluffy rice or creamy mashed potatoes to soak up all that amazing lemon butter sauce.

# Equipment Needed:

01 - Oven-safe skillet (cast iron recommended)
02 - Small saucepan
03 - Cutting board
04 - Measuring cups/spoons
05 - Tongs
06 - Meat thermometer

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 32g
Total Carbohydrate: 5g
Protein: 35g

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