There’s something magical about sharing a warm and delicious meal with loved ones. Every bite tells a story, connecting us to cherished memories. Today, I want to share a recipe that brings back fond family gatherings and laughter around the dinner table: Baked Lemon Butter Chicken Thighs.
How to Prepare Baked Lemon Butter Chicken Thighs
Creating this delightful dish is simpler than you might think. The combination of zesty lemon and rich butter creates a burst of flavors that will leave your taste buds dancing.
Ingredients for Baked Lemon Butter Chicken Thighs
- 4 tablespoons butter, divided
- 4 cloves garlic
- 2 tablespoons lemon juice
- 1/4 teaspoon onion powder
- 4 (8 ounce) skin-on, bone-in chicken thighs
- salt and ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Directions for Baked Lemon Butter Chicken Thighs
- Preheat the oven to 375 degrees F (190 degrees C).
- Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef’s knife and add garlic to the warm butter. Stir in lemon juice and onion powder; set aside.
- Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Brush skin every 10 minutes with pan juices.
- Remove the skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with fresh chopped parsley.
Frequently Asked Questions about Baked Lemon Butter Chicken Thighs
1. Can I use boneless chicken thighs for this recipe?
Absolutely! While bone-in chicken thighs add extra flavor, you can definitely use boneless thighs if you prefer. Just remember to adjust the cooking time slightly, as boneless chicken may cook faster.
2. Is there a substitute for fresh lemon juice?
Yes, you can use bottled lemon juice if you don’t have fresh lemons on hand. However, the fresh citrusy flavor of real lemon juice is what makes this dish truly shine.
3. Can I prepare the lemon butter mixture in advance?
Of course! You can make the lemon butter mixture a few hours ahead of time and keep it in the refrigerator. Just make sure to let it come to room temperature before using.
4. What sides pair well with Baked Lemon Butter Chicken Thighs?
This dish goes wonderfully with roasted vegetables, steamed asparagus, or a simple green salad. The bright flavors of the chicken complement a variety of sides.
5. How can I ensure the chicken skin gets crispy?
To achieve crispy skin, make sure to brown the chicken thighs in the skillet before baking. Also, brushing the skin with the lemon-butter mixture helps enhance its crispiness during baking.
6. Can I use dried parsley instead of fresh?
While fresh parsley adds a vibrant color and freshness, you can use dried parsley as a substitute. Just remember that the flavor might be slightly different, so adjust the quantity to your taste.
There you have it—the wonderful Baked Lemon Butter Chicken Thighs recipe that will bring comfort and joy to your table. It’s a dish that holds not just incredible flavors, but also beautiful memories. Enjoy every bite!
Baked Lemon Butter Chicken Thighs
Ingredients
- 4 tablespoons butter divided
- 4 cloves garlic
- 2 tablespoons lemon juice
- 1/4 teaspoon onion powder
- 4 8 ounce skin-on, bone-in chicken thighs
- salt and ground black pepper to taste
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat the oven to 375 degrees F.
- Place 3 tablespoons butter in a microwave-safe bowl and heat in a microwave oven until melted, 1 to 2 minutes. Smash garlic cloves with the side of a chef's knife and add garlic to the warm butter. Stir in lemon juice and onion powder; set aside.
- Sprinkle both sides of chicken thighs with salt and pepper. Heat remaining 1 tablespoon butter in a medium oven-safe skillet over medium-high heat. Brown chicken, skin-side down, for 3 to 4 minutes. Flip chicken over and brush skin with lemon-butter mixture. Pour remaining butter mixture into skillet and remove from heat.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F. Brush skin every 10 minutes with pan juices.
- Remove skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.
