Baked Lemon Butter Chicken Thighs Recipes

BAKED LEMON BUTTER CHICKEN THIGHS

Steps:

• Combine butter, lemon juice, and dry Italian seasoning together and mix.
• Pat chicken thighs dry. Coat thighs with the lemon butter spread.
• In a small bowl combine the paprika, pepper, salt and garlic powder.
• Generously coat thighs with the seasoning.
• Bake at 400°F for 35 minutes or until golden.

LEMON BUTTER CHICKEN THIGHS

Steps:

• Pat dry chicken with paper towels. Season chicken thighs with salt and pepper, to taste. Set aside
• In a cast iron skillet melt butter and add oil in medium-high heat. Place chicken thighs skin side down and sear for 4-5 minutes of each side or until skin starts to turn golden brown. Turn chicken skin-side up and add in lemon slices and thyme.
• Transfer skillet to 425F degrees oven and bake for 25 minutes or until internal temperature of chicken registers 165F degrees.
• Optional to broil for 2 minutes to get the skin crispy and deep golden brown.

BAKED LEMON CHICKEN THIGHS

Steps:

• Preheat oven to 400°F.
• Combine butter, lemon juice, and Italian seasoning. In a small ramekin, combine paprika, garlic powder, salt and pepper.
• Pat chicken thighs dry. Lightly season bottom side of thighs with seasoning. Add to baking dish. Coat thighs with the butter/lemon mixture (spread with a butter knife).
• Add seasoning generously over chicken thighs.
• Bake 35-45 minutes or until tops of thighs are golden crispy.
• Garnish with lemon slices and green onion, optional.

BAKED LEMON-BUTTER CHICKEN THIGHS

Steps:

• 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-sized 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 skillet from the oven and place chicken on a serving platter. Drizzle chicken with pan juices and garnish with parsley.