Lemon Butter Chicken
Growing up in the suburbs, you're oftentimes limited to restaurant chains when it comes to sit-down meals. That means - for birthdays, Mother's Day, Father's day, and other family occasions, you're likely to celebrate at a restaurant chain. While I do enjoy fine dining (who doesn't?), I still hold a soft spot for certain places like Red Lobster and the Cheesecake Factory. Most of you can probably guess why I love Red Lobster (the cheesy biscuits, duh), while the Cheesecake Factory might be a huge question mark. Surprisingly enough, it's not because of the cheesecake! My personal favorite from their menu is actually the Lemon-Herb Roasted Chicken! What makes my mouth water about this dish is the buttery lemon sauce that the chicken is bathed in.
I actually forgot how much I loved and missed this dish until recently, and decided to attempt my own version. It's not exactly the same, but comes close enough! I'm so obsessed with this sauce that I've used it in wraps and even as a dipping sauce!
Lemon Butter Chicken
Prep Time: 10 min
Cook Time: 30 min
4 pieces of chicken (skin on)
2 tbsp olive oil
2 tbsp unsalted butter
2 garlic cloves (minced)
2 tbsp flour
1 cup chicken broth (low-sodium)
1/2 lemon juice
~4 sprigs of thyme
Optional: Carrots (chopped)
Preheat oven to 375 degrees F.
In a large cast iron skillet or pan, heat up 2 tbsp olive oil on medium high heat.
Season chicken with salt and pepper on both sides. Place chicken (skin down) on the pan once it's hot. Let sit for about 4-5 minutes (or until skin appears browned and crispy). Carefully turn over the chicken pieces and let sit for another 4-5 minutes.
Transfer chicken to a baking pan. Optional: Add carrots to the pan. Bake for about 20 minutes (or until chicken is at least 160 degrees F). Note: Timing will vary depending on thickness or if chicken is bone-in.
While chicken is baking, melt butter in a small sauce pan on medium high heat. Add garlic and sauté until fragrant. Add flour while stirring. Once sauce is thickened and evenly mixed, pour in chicken broth, lemon juice and 1/4 tsp salt while still stirring. Pluck off the leaves from the sprigs of thyme and add into the sauce. Mix evenly, then turn off stove.
Transfer chicken to serving plate and pour sauce over. Serve warm and enjoy!