Can I speed this up without drying out the chicken?

You can, but you have to change the heat—not the method. Increase the oven temperature to 400°F and roast instead of baking. This shortens the cook time to about 1 hour to 1 hour 10 minutes, but only works if you’re using dark meat. Keep the dish uncovered so the skin still browns, and start checking early. The chicken is ready when the meat pulls away from the bone and feels tender, not tight.

Why did my sauce look thin after baking?

This usually comes down to cheese or timing. Pre-grated Parmesan doesn’t melt smoothly and won’t thicken the sauce properly. Freshly grated Parmesan is essential here. Also, the sauce tightens as it cools. Right out of the oven, it may look loose, but give it five minutes of rest and you’ll see it come together.

Can I prep this ahead and bake later?

You can prep the sauce ahead, but don’t assemble the full dish too early. Make the sauce, cool it completely, and refrigerate it. When you’re ready to cook, season the chicken, pour the sauce over, and bake. Letting raw chicken sit in the sauce too long can dull the flavors and affect the texture.

Is it okay to skip the Parmesan?

No—this is one ingredient that actually does work, not just flavor. Parmesan thickens the sauce and balances the lemon and cream. Skipping it leaves you with a thinner, flatter sauce that doesn’t cling to the chicken. If you’re out, it’s better to wait and make the dish another day than to leave it out entirely.

What internal temperature should dark meat hit here?

For baked lemon butter chicken, aim for at least 175°F in the thickest part of the thigh. Dark meat is best when cooked past the standard 165°F—it becomes more tender instead of drying out. Use the thermometer to confirm safety, but trust your eyes too: browned skin, bubbling sauce, and meat pulling back from the bone are all signs it’s ready.

Ultimate Baked Lemon Butter Chicken (Crispy & Creamy)

Name: Baked Lemon Butter Chicken
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 2 h
Ingredients: 10 dark meat chicken pieces (drumsticks and thighs), trimmed; 2 teaspoons kosher salt; 1 tablespoon smoked paprika; 1 tablespoon Montreal chicken seasoning; 2 tablespoons butter; 1/2 cup red onion, minced; 1/2 cup flat leaf parsley, chopped; 1 tablespoon garlic, minced; 1/2 teaspoon red pepper flakes; 1 cup chicken stock; 1 tablespoon fresh lemon juice; 1 cup freshly grated Parmesan cheese; 1/3 cup heavy whipping cream

Description

Crispy-skinned baked lemon butter chicken made with dark meat, finished in a creamy Parmesan lemon sauce. Oven-roasted, forgiving, and built for a stress-free dinner.

Ingredients

Scale

10 dark meat chicken pieces (drumsticks and thighs), trimmed
2 teaspoons kosher salt
1 tablespoon smoked paprika
1 tablespoon Montreal chicken seasoning or chicken seasoning of choice
2 tablespoons butter
1/2 cup red onion, minced
1/2 cup flat leaf parsley, chopped
1 tablespoon garlic, minced
1/2 teaspoon red pepper flakes
1 cup chicken stock
1 tablespoon fresh lemon juice
1 cup freshly grated Parmesan cheese
1/3 cup heavy whipping cream

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Instructions

Melt butter in a skillet over medium heat until gently bubbling.
Add minced red onion and sauté until softened and fragrant.
Stir in garlic and parsley, cooking just until aromatic.
Add lemon juice and red pepper flakes, then pour in chicken stock.
Stir in Parmesan cheese until melted, then add heavy cream.
Bring sauce to a brief simmer, then remove from heat and allow to cool slightly.
Season chicken with salt, smoked paprika, and chicken seasoning.
Arrange chicken in a baking dish and pour sauce over evenly.
Bake uncovered at 375°F, flipping chicken halfway through cooking.
Broil skin-side up until golden and crispy.
Baste with sauce before serving.

Notes

For faster cooking, increase oven temperature to 400°F and roast for about 1 hour to 1 hour 10 minutes.
Cooking time varies based on chicken size, oven accuracy, and starting temperature.
Chicken is done when meat pulls away from the bone and appears fork-tender.
Use a meat thermometer for accuracy; dark meat is best around 175°F.

Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 620
Sugar: 2
Sodium: 820
Fat: 42
Saturated Fat: 18
Unsaturated Fat: 22
Trans Fat: 0
Carbohydrates: 6
Fiber: 1
Protein: 48
Cholesterol: 185