Description
Crispy on the outside, juicy on the inside – this butter-baked chicken is the recipe your mama would approve of, but your tastebuds will never forget.
Ingredients
Scale
- 3 lbs (1.4 kg) chicken pieces (thighs, drumsticks, and breasts), bone-in and skin-on
- 1/2 cup (113 g) unsalted butter, melted
- 2 tablespoons (30 ml) fresh lemon juice
- 2 teaspoons (12 g) kosher salt
- 1 teaspoon (2 g) freshly ground black pepper
- 1 tablespoon (9 g) garlic powder
- 1 tablespoon (8 g) paprika (sweet or smoked)
- 1 teaspoon (1 g) dried thyme
- 1/2 teaspoon (0.5 g) dried rosemary, crushed
- 2 tablespoons (6 g) fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Let chicken pieces sit at room temperature for 20 minutes, then pat dry thoroughly with paper towels.
- In a small bowl, combine melted butter and lemon juice. In another bowl, mix salt, pepper, garlic powder, paprika, thyme, and rosemary.
- Arrange chicken pieces in a baking dish, skin side up, leaving space between pieces.
- Brush chicken generously with the butter-lemon mixture, getting some under the skin where possible.
- Sprinkle seasoning mixture evenly over all chicken pieces, coating both sides.
- Bake for 15 minutes at 425°F, then reduce temperature to 375°F (190°C) without opening the oven door.
- Continue baking for 25-35 minutes more until chicken reaches 165°F (74°C) internal temperature and skin is golden brown.
- Remove from oven and let rest 5-10 minutes. Spoon butter sauce over chicken, garnish with parsley, and serve warm.