Tender Baked Lemon Butter Chicken with Garlic & Herbs (Print Version)
Baked Lemon Butter Chicken is a weeknight lifesaver! Juicy chicken thighs, bright lemon, and rich butter make a simple, flavorful meal. My family loves this.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30-35 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free (use GF broth)
# Ingredients:
→ Main Ingredients
01 -
Chicken Thighs (bone-in, skin-on)
02 -
Unsalted Butter
→ Flavor Boosters
03 -
Lemons (zest and juice)
04 -
Garlic (minced)
05 -
Fresh Thyme & Rosemary sprigs
→ Pantry Essentials
06 -
Chicken Broth (low sodium)
07 -
Olive Oil
08 -
Salt
09 -
Black Pepper
→ Finishing Touch
10 -
Fresh Parsley (chopped)
# Instructions:
01 -
First things first, pat those chicken thighs super dry with paper towels. Honestly, this is where I always get a little messy, but it’s crucial for that crispy skin we’re after. Season them generously with salt and black pepper on both sides. I sometimes forget to season the underside, so don't be like me! You want to really see those seasonings clinging to the chicken, promising flavor.
02 -
Heat a large, oven-safe skillet (cast iron is my jam for this!) over medium-high heat with a splash of olive oil. Once it's shimmering, carefully place the chicken thighs skin-side down. Let them sear undisturbed for about 5-7 minutes until the skin is beautifully golden and crispy. This step smells amazing, truly—it’s the promise of deliciousness. Don't rush it; that crispy skin is everything!
03 -
Flip the chicken, then reduce the heat to medium. Add the butter, minced garlic, and fresh thyme and rosemary sprigs to the skillet around the chicken. Let the butter melt and the garlic become fragrant, stirring gently. Oh, the smell! It’s like a little perfume for your kitchen. Stir in the lemon zest and then squeeze in the fresh lemon juice. This is where the magic really starts to happen, creating that bright, tangy base for our Baked Lemon Butter Chicken.
04 -
Pour in the chicken broth, making sure it gets into all those nooks and crannies. Bring the sauce to a gentle simmer, letting all those flavors meld together for a minute or two. I sometimes get a bit impatient here, but giving it that moment on the stovetop really helps develop the sauce. This simmering step ensures your Baked Lemon Butter Chicken will have a rich, complex sauce.
05 -
Transfer the skillet to your preheated oven (I usually aim for 400°F or 200°C). Let the Baked Lemon Butter Chicken cook for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The skin will get even crispier, and the sauce will thicken slightly. I always try to peek through the oven door, watching the skin crisp up; it's so satisfying!
06 -
Once done, pull the skillet out of the oven. This is the hardest part: letting it rest! Tent it loosely with foil for 5-10 minutes. This allows the juices to redistribute, keeping your chicken incredibly moist. Remove the herb sprigs, spoon that glorious lemon butter sauce over the chicken, and garnish with some fresh parsley if you’re feeling fancy. The final result should be juicy, tender chicken with a bright, savory sauce. So good!
# Notes:
01 -
Patting chicken super dry is key for crispy skin, don't skip it!
02 -
Leftovers reheat best gently on the stovetop to keep the sauce smooth.
03 -
If you're out of fresh herbs, use 1/3 the amount of dried herbs.
04 -
Serving with fluffy rice or mashed potatoes helps soak up every drop of that amazing sauce.
# Equipment Needed:
01 -
Oven-safe skillet (cast iron recommended)
02 -
whisk
03 -
cutting board
04 -
sharp knife
05 -
measuring cups/spoons
# Nutrition (Per Serving):
Calories: 450
Total Fat: 35g
Total Carbohydrate: 5g
Protein: 30g