Baked Lemon Butter Chicken (Print Version)

# Ingredients:

→ For the Chicken

01 - 10 dark meat chicken pieces (drumsticks and thighs), trimmed of excess fat
02 - 2 teaspoons kosher salt
03 - 1 tablespoon smoked paprika
04 - 1 tablespoon Montreal chicken seasoning blend (or any chicken seasoning of your choice)

→ For the Lemon Butter Sauce

05 - 2 tablespoons butter
06 - 1/2 cup red onion, minced
07 - 1/2 cup flat leaf parsley, chopped
08 - 1 tablespoon garlic, minced
09 - 1/2 teaspoon red pepper flakes
10 - 1 cup chicken stock
11 - 1 tablespoon fresh lemon juice
12 - 1 cup freshly grated Parmesan cheese
13 - 1/3 cup heavy whipping cream

# Instructions:

01 - Grab a skillet and melt the butter over medium heat. Once it's bubbling nicely, toss in your minced red onions and sauté them until they're fragrant and starting to soften – about 2 minutes. Your kitchen should be filling with that wonderful oniony aroma.
02 - Add the chopped parsley and minced garlic to the onions, stirring well to combine. Let those aromatics cook for about 30 seconds until the garlic becomes fragrant. Pour in the lemon juice (listen for that satisfying sizzle!) and sprinkle in the red pepper flakes for a touch of heat.
03 - Pour in the chicken stock and let it bubble for a moment, then add the grated Parmesan cheese, stirring constantly until it melts into the sauce. Finally, pour in the heavy cream and gently stir everything together. Let the sauce simmer for just about a minute until it starts to thicken slightly, then turn off the heat and let it cool down a bit.
04 - While your sauce is cooling, prepare your chicken pieces. Season them generously with the kosher salt, smoked paprika, and your chicken seasoning blend. Use your hands to toss everything together, making sure each piece is well coated with all those flavorful spices.
05 - Arrange the seasoned chicken pieces in a baking dish, then pour your slightly cooled lemon butter sauce all over them, making sure some gets underneath the pieces too. The sauce should be coating everything nicely.
06 - Pop the dish in a preheated 375°F oven and bake it UNCOVERED for about 1 hour and 45 minutes. Halfway through the cooking time, flip each piece of chicken over so they cook evenly on both sides. The chicken is done when the meat starts pulling away from the bone and feels tender when prodded with a fork.
07 - When the chicken is cooked through, switch your oven to broil setting. Place the chicken skin-side up and broil for just a few minutes until the skin gets that irresistible golden brown color. Keep a close eye on it – this happens quickly!
08 - Take the chicken out of the oven and spoon some of that amazing sauce over each piece. Let it rest for about 5 minutes, then serve your chicken straight from the baking dish with plenty of that delicious lemon butter sauce spooned over the top.

# Notes:

01 - For faster cooking, you can increase the oven temperature to 400°F and roast for about 1 hour and 10 minutes, or until the juices run clear and the chicken is tender.
02 - Cooking time may vary depending on the size of your chicken pieces - larger pieces will take longer, smaller ones might be done sooner.
03 - For the most accurate results, use a meat thermometer to check doneness - chicken should reach an internal temperature of 165°F at the thickest part.
04 - This dish pairs perfectly with rice or mashed potatoes to soak up all that delicious gravy!

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