Baked Lemon Butter Chicken Recipe

There's something incredibly comforting about the scent of lemon, garlic, and butter filling the kitchen as dinner bakes in the oven. This Baked Lemon Butter Chicken delivers that crave-worthy aroma—and flavor—in every bite, with tender chicken bathed in a silky, zesty sauce.

this Recipe

I first made this dish during a hectic weekday, using only pantry staples and a few lemons from a neighbor’s tree. Since then, it's become one of our most beloved recipes—easy enough for weeknights, yet special enough for guests. Ready to see why it’s a keeper?

Why You’ll Love This Baked Lemon Butter Chicken

Get ready to add this dish to your permanent dinner rotation. Baked Lemon Butter Chicken is not only satisfying and delicious, but it hits all the high notes for modern home cooks.

First and foremost, it's incredibly simple to prepare. With just a handful of ingredients and minimal prep, you can have this chicken in the oven in under 10 minutes. No complicated steps, just pure flavor.

It’s also wonderfully budget-friendly. The base of the recipe is bone-in, skin-on chicken thighs—a more affordable cut that turns juicy and golden in the oven. Paired with simple additions like garlic, butter, and lemon, this dish proves you don’t need fancy ingredients to impress.

Another great feature? It’s naturally low-carb and gluten-free, making it perfect for a variety of dietary needs. Serve it over cauliflower rice, mashed potatoes, or your favorite grain—there’s no wrong pairing here.

And don’t forget how crowd-pleasing it is. Whether it’s a busy Tuesday or a weekend dinner party, this dish always earns rave reviews. The bright lemon flavor is balanced by the richness of butter, making every bite irresistible.

So whether you're short on time, cooking on a budget, or just need something reliable and delicious—this recipe is for you.

Ingredients Notes

What makes this Baked Lemon Butter Chicken so special is the way these everyday ingredients come together to form something greater than the sum of their parts.

Chicken thighs are the star of the show here. I recommend using bone-in, skin-on thighs for the best results. The bone helps retain moisture while the skin crisps up beautifully in the oven, adding texture and deep flavor.

Fresh lemons are essential in this recipe. You'll use both the zest and the juice, so make sure to wash them well beforehand. The zest adds a fragrant brightness that really lifts the dish, while the juice melds perfectly with the butter for a tangy, rich sauce.

Unsalted butter forms the base of our sauce. Melting it into the pan with garlic and lemon infuses the chicken with richness. If you're watching your dairy, you can substitute with a high-quality olive oil, though the flavor profile will be slightly different.

Garlic brings its signature warmth and depth. I recommend using fresh cloves rather than pre-minced varieties for a more intense, aromatic punch.

You’ll also need a baking dish large enough to hold the chicken without crowding it—this helps the skin crisp up instead of steaming. A glass or ceramic 9x13 dish works great, but a cast-iron skillet is also a good choice if you're aiming for extra caramelization around the edges.

How To Make This Baked Lemon Butter Chicken

You’ll be amazed how quickly this recipe comes together from start to finish. Let me guide you through each step so you get perfect results every time.

Start by preheating your oven to 400°F (200°C). While it heats, pat your chicken thighs dry with paper towels—this helps the skin get crispy instead of soggy. Place them in your baking dish skin-side up and season generously with salt and pepper.

In a small saucepan or skillet, melt the butter over medium heat. Once it begins to foam, add the minced garlic and sauté for about a minute, just until fragrant. Be careful not to brown it; you want to keep that buttery-garlic flavor clean and mellow.

Next, stir in the lemon zest and juice. Let the mixture bubble gently for another minute so the flavors can meld, then pour the sauce evenly over the chicken thighs. Use a spoon to scoop some underneath each piece so it’s fully coated.

Slide the baking dish into the oven and let the magic happen. Roast uncovered for 35 to 40 minutes, basting the chicken with the pan sauce halfway through. The skin should turn golden and the internal temperature should reach 165°F (74°C).

When it’s done, let the chicken rest for five minutes before serving. This gives the juices time to redistribute, keeping every bite moist and tender. Spoon extra sauce over the top when serving—you won’t want to waste a drop.

In total, this dish takes just under an hour from start to finish, including prep and cooking time. Perfect for weeknights that call for something warm, rich, and full of flavor.

Storage Options

One of the best things about Baked Lemon Butter Chicken is how well it keeps. If you have leftovers, you’re in for a treat.

To store, let the chicken cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to four days. Store the sauce separately if possible to preserve the texture of the chicken skin.

You can also freeze this dish. Place the cooled chicken and sauce in a freezer-safe container or zip-top bag and freeze for up to two months. When you’re ready to eat, thaw overnight in the fridge.

For reheating, place the chicken in an oven-safe dish, cover loosely with foil, and warm at 350°F for about 15-20 minutes. If you're in a hurry, the microwave works too, but the skin won't be as crisp.

Variations and Substitutions

What I love most about this recipe is how easy it is to customize based on what you have on hand or your personal preferences.

For a herbier flavor, try adding chopped fresh thyme or rosemary to the butter mixture. These herbs pair beautifully with lemon and give the dish a slightly rustic twist.

If you prefer white meat, you can absolutely use bone-in chicken breasts. Just increase the cooking time slightly to ensure they’re cooked through. Keep an eye on the internal temperature and baste with sauce to prevent dryness.

Looking to add a veggie component? Scatter some broccoli florets or halved baby potatoes around the chicken before baking. They’ll soak up the lemon butter as they roast, becoming tender and flavorful.

Want a little heat? Add a pinch of red pepper flakes to the butter and garlic mixture. It doesn’t overwhelm the dish but adds a nice subtle kick that’s perfect for spice lovers.

Finally, don’t be afraid to experiment. Swap in orange juice for lemon for a sweeter twist, or try ghee in place of butter for a nuttier flavor. This recipe is endlessly adaptable, so make it your own!

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