Baked Lemon Butter Chicken

• Dark meat chicken drumsticks and thighs: Offer deep flavor and stay tender during baking. Look for well-marbled pieces with firm, fresh skin.
• Kosher salt: Ensures every bite is seasoned through and through. Use a flake salt for best results.
• Smoked paprika: Offers a gentle warmth and earthiness. Choose Spanish or Hungarian varieties for the best aroma.
• Montreal chicken seasoning or your favorite chicken blend: Lends extra savory punch. Even chicken bouillon powder works in a pinch.
• Butter: Brings richness and helps build the base for the sauce. Always choose real, unsalted butter.
• Red onion: Delivers sweetness and color. Pick firm, brightly colored onions for maximum freshness.
• Flat leaf parsley: Adds brightness and freshness that livens up the finished dish.
• Garlic: Supplies aromatic depth. Freshly minced cloves offer the sharpest flavor.
• Red pepper flakes: Give a gentle heat. Adjust to your comfort level.
• Chicken stock: Creates body in the sauce and keeps the meat moist. Use low sodium for better control over seasoning.
• Fresh lemon juice: Brightens every element. Choose fragrant, heavy lemons for more juice.
• Freshly grated Parmesan cheese: Melts smoothly and enriches the creamy sauce. Avoid pre-shredded varieties for smoother texture.
• Heavy whipping cream: Provides that silky, decadent feel. Look for cream with at least 36 percent fat for the richest result.

Step-by-Step Instructions

Melt the Butter:

In a large skillet set over medium heat, allow the butter to slowly melt until just foamy and fragrant. This gentle melting is key to building a rich base for both sautéing and the sauce.

Cook the Onion:

Add the minced red onion and sauté for close to two minutes. Stir frequently until the onion starts to turn translucent and soft. You want the onion to sweeten slightly without browning.

Add Parsley and Garlic:

Stir in the chopped parsley and freshly minced garlic. Cook this mixture until just fragrant, about one minute, giving a quick but steady stir so the garlic does not burn. This step infuses the fat with tons of flavor.

Build the Sauce:

Pour in the fresh lemon juice and a sprinkle of red pepper flakes. Immediately follow with the chicken stock and freshly grated Parmesan. Bring the mixture to a gentle simmer, then stir in the heavy cream. Let the sauce bubble for one more minute, then remove from the heat and allow it to cool slightly. This creates a silky, rich base without breaking the cream.

Season and Arrange the Chicken:

While your sauce rests, combine drumsticks and thighs in a medium bowl. Sprinkle evenly with kosher salt, smoked paprika, and Montreal chicken seasoning. Rub the seasonings into the meat until each piece is fully coated. Arrange the chicken pieces in a baking dish in a single layer, skin side up.

Pour and Bake:

Carefully pour the cooled sauce over all the chicken pieces, ensuring each is mostly covered. Slide the uncovered dish into a preheated 375 degree oven and let it bake for one hour and forty five minutes. Flip the chicken halfway so all sides become flavorful and tender.

Broil and Finish:

Once the chicken is thoroughly cooked, broil on the skin side for a few minutes. Keep an eye out for golden, bubbly skin. Finally baste each piece with the sauce and get ready to enjoy.

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