Description
Baked Lemon Butter Chicken: Juicy, tender, and bursting with zesty lemon butter flavor. Your new go-to for an easy, delicious weeknight meal!
Ingredients
Scale
- Main Players:
- 4 bone-in, skin-on chicken thighs
- 4 tbsp unsalted butter
- Zesty & Aromatic Boosters:
- 2 fresh lemons (zested and juiced)
- 6 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Pantry Staples:
- 1/2 cup chicken broth
- 1 tbsp olive oil
- 1 tsp salt (or to taste)
- 1/2 tsp freshly ground black pepper (or to taste)
- Fresh Finishing Touches:
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep the Chicken:: First things first, pat those chicken thighs super dry with paper towels. This is where the magic of crispy skin begins, honestly. Season them generously with salt and pepper on both sides. I always make sure to get under the skin a little too, just for extra flavor. You want them looking a little pale but promising, ready for their golden transformation.
- Sear for Golden Skin:: Heat your olive oil in an oven-safe skillet over medium-high heat. Once it shimmers, place the chicken skin-side down. Don’t touch it! Let it sear for about 5-7 minutes until it’s deeply golden and crispy. This step, to be real, is non-negotiable for that amazing texture. I once flipped too early and lost all that beautiful crisp; a total rookie mistake!
- Make the Lemon Butter Sauce:: Flip the chicken. Reduce the heat to medium-low. Now, add the butter, minced garlic, lemon zest, and fresh herbs to the skillet. Oh, the smell at this point! It’s absolutely intoxicating. Let the butter melt and the garlic get fragrant, about a minute. Swirl it around, coating the chicken. This is where the flavors really start to meld, honestly, it’s a game-changer.
- Add Liquid & Bake:: Pour in the chicken broth and lemon juice around the chicken, careful not to pour directly over the crispy skin. Bring it to a gentle simmer, then transfer the entire skillet to your preheated oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The sauce will get bubbly and the chicken will be wonderfully tender.
- Baste and Rest:: Midway through baking, I like to open the oven and baste the chicken with that gorgeous lemon-butter sauce. It helps keep everything moist and infuses more flavor. Once it’s done, pull the skillet out and let the chicken rest in the pan for 5-10 minutes. This lets the juices redistribute, ensuring every bite is juicy and tender.
- Garnish and Serve:: Before serving, I always give it a good sprinkle of fresh chopped parsley. It adds a pop of color and a fresh, herbaceous note that brightens everything up. The final dish should look golden, smell incredibly zesty and garlicky, and taste like pure comfort. I love seeing the steam rise, knowing I’ve made something truly delicious!