These baked lemon butter chicken thighs are juicy, flavorful, and so simple to prepare. The combination of garlic, lemon, and butter makes the chicken taste bright and rich at the same time. I find this dish perfect for busy weeknights but elegant enough to serve to guests.

Why You’ll Love This Recipe

I like how this recipe comes together quickly with just a handful of ingredients I usually have on hand. The lemon and garlic balance out the richness of the butter, and the oven baking ensures the chicken stays moist and tender. I enjoy that I can serve it with rice, potatoes, noodles, or vegetables depending on what I’m in the mood for. Plus, the skillet-to-oven method means I only use one pan.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 tablespoons butter, divided

• 4 cloves garlic

• 2 tablespoons lemon juice

• ¼ teaspoon onion powder

• 4 (8-ounce) skin-on, bone-in chicken thighs

• salt and ground black pepper to taste

• 2 tablespoons fresh parsley, chopped

Directions

1. Preheat the oven to 375°F (190°C).

2. Melt 3 tablespoons of butter in a microwave-safe bowl. Smash the garlic cloves and stir them into the melted butter with lemon juice and onion powder. Set aside.

3. Season both sides of the chicken with salt and pepper. Heat the remaining 1 tablespoon butter in an oven-safe skillet over medium-high heat. Brown the chicken, skin-side down, for 3 to 4 minutes.

4. Flip the chicken and brush the skin with the lemon-butter mixture. Pour the rest of the mixture into the skillet and remove from heat.

5. Bake in the oven for about 30 minutes, basting the chicken every 10 minutes with pan juices, until the internal temperature reaches 165°F (74°C).

6. Transfer the chicken to a platter, drizzle with pan juices, and garnish with parsley before serving.

Servings and timing

This recipe makes 4 servings. Prep time takes about 5 minutes, cook time is around 40 minutes, so the total time is about 45 minutes from start to finish.

Variations

I sometimes like to add extra garlic or even fresh herbs like rosemary or thyme to the butter mixture for more depth. Using boneless, skinless chicken thighs works too; I just shorten the baking time to about 20 minutes. For a crispy finish, I occasionally dredge the chicken lightly in flour before browning. When I want extra sauce, I add a splash of white wine or chicken broth to the skillet before transferring it to the oven.

storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the chicken in a skillet over low heat with a splash of broth or water so it stays moist. It also reheats nicely in the oven at 325°F for about 15 minutes. I avoid the microwave if I want to keep the skin somewhat crisp.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, I can use boneless thighs, but I reduce the oven cooking time to around 20 minutes since they cook faster.

What sides go best with this dish?

I usually serve it with mashed potatoes, rice, or buttered noodles. Roasted vegetables or a simple salad also pair nicely.

How do I know the chicken is fully cooked?

I check with an instant-read thermometer. It should read 165°F (74°C) near the bone. The juices should also run clear.

Can I make this recipe ahead of time?

I can brown the chicken and prepare the butter mixture in advance, then finish baking just before serving. This helps when I’m cooking for guests.

Is this recipe freezer-friendly?

Yes, I can freeze the cooked chicken for up to 2 months. I thaw it in the refrigerator overnight and reheat in the oven until warmed through.

Conclusion

I love how this baked lemon butter chicken turns out every time—crispy skin, juicy meat, and a flavorful sauce that ties it all together. It’s an easy weeknight meal that feels special, and the versatility of sides makes it fit into just about any dinner plan. This is a recipe I like to keep in my rotation for both quick family meals and gatherings with friends.