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Baked Lemon Butter Chicken Golden baked chicken thighs simmering in a creamy lemon-butter sauce, topped with fresh parsley and surrounded by bright lemon slices.

Baked Lemon Butter Chicken

Juicy, oven-Baked Lemon Butter Chicken thighs coated in a tangy lemon butter garlic sauce. Crispy skin, minimal prep, and one-pan convenience. Perfect for weeknight dinners or meal prep.
5 from 1 vote
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Course: Main Course
Cuisine: American, Comfort Food, Easy Weeknight
Keyword: Baked lemon butter chicken breast, Baked lemon butter chicken tenders, Baked lemon butter chicken thighs, Baked lemon butter chicken with rice, Creamy lemon butter chicken, Easy baked lemon butter chicken, Healthy baked lemon butter chicken, Lemon butter chicken thighs recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Baking + Prep: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 4
Calories: 480kcal
Cost: $15

Equipment

  • 1 Large rimmed baking sheet (Lined with parchment or foil)
  • 1 Meat thermometer (Optional but recommended)
  • 1 Pastry brush (For butter mixture)
  • 1 Tongs (For handling chicken)
  • - Parchment paper or foil (For easy cleanup)

Ingredients

For the Chicken

  • 6 pcs Bone-in skin-on chicken thighs - Pat dry before seasoning
  • 3 tablespoon Butter - Melted
  • 2 pcs Lemon - 1 juiced 1 sliced
  • 6 cloves Garlic - Minced
  • 2 teaspoon Dried oregano
  • 1 teaspoon Dried thyme
  • 1 teaspoon Paprika
  • To taste - Salt
  • To taste - Pepper

Optional Vegetables

  • 1.5 lb Baby potatoes Halved
  • 1 lb Green beans or asparagus - Trimmed
  • 2 tablespoon Olive oil - For tossing vegetables
  • - sprigs Fresh rosemary - Optional
  • Optional Add-ins
  • Capers white wine, honey, red pepper flakes

For Serving

  • - - Fresh parsley - Chopped for garnish
  • - - Lemon wedges - Optional for extra brightness
  • - - Crusty bread - For pan sauce

Instructions

  • Preheat oven to 425°F. Pat chicken dry, season with salt and pepper, and arrange skin-side up on a lined baking sheet.
    Raw chicken pieces on a parchment-lined baking sheet being patted dry with a paper towel, seasoned with salt, pepper, and herbs, ready for roasting.
  • Combine melted butter, lemon juice, garlic, oregano, thyme, and paprika. Optional: add white wine.
  • Brush chicken with butter mixture and tuck lemon slices around it. Reserve some butter for basting.
    Hand brushing a rich lemon-butter sauce over browned chicken thighs in a baking dish, surrounded by lemon slices and a pool of melted buttery sauce.
  • Bake chicken 30–35 min, basting halfway through, until internal temp reaches 165°F. Optional: add vegetables.
    Golden baked chicken pieces on a sheet pan surrounded by roasted lemon slices, with a hand brushing lemon-butter glaze over the crispy skin as steam rises from the hot pan.
  • Rest chicken 5 min, then transfer to a platter. Spoon pan juices over, garnish with parsley, serve with lemon wedges and bread.
    Golden baked chicken thighs simmering in a creamy lemon-butter sauce, topped with fresh parsley and surrounded by bright lemon slices.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 480kcal (24%) | Carbohydrates: 20g (7%) | Protein: 35g (70%) | Fat: 30g (46%) | Saturated Fat: 12g (75%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 120mg (40%) | Sodium: 600mg (26%) | Potassium: 950mg (27%) | Fiber: 4g (17%) | Sugar: 3g (3%) | Vitamin A: 600IU (12%) | Vitamin C: 35mg (42%) | Calcium: 40mg (4%) | Iron: 3mg (17%)
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