Low‑Carb Lemon Butter Baked Chicken

This juicy, zesty **Lemon Butter Baked Chicken** is perfect for a low-carb or keto-friendly dinner. Bone-in, skin-on chicken thighs are seasoned, seared (optionally), and baked in a dreamy lemon & butter sauce that brings brightness, richness, and flavor to every bite.

Below you’ll get: a detailed step-by-step recipe, chef tips, nutrition & macros, adaptations for other proteins/veggies, serving ideas, and FAQs. Let’s get started.

Ingredients

Use the following for 4 bone-in thighs (about 1.5 lbs / 680 g):

• 4 bone-in, skin-on chicken thighs
• 3 tbsp salted butter, melted
• Juice of 1 large lemon (≈ ¼ cup)
• Zest of ½ lemon
• 2 cloves garlic, minced
• 1 tsp Italian seasoning (or Herbes de Provence)
• ¼ cup chicken broth or dry white wine (e.g. Sauvignon Blanc)
• 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon slices (optional, for presentation)

Equipment You’ll Need

• Paper towels
• Oven-safe skillet (cast iron or stainless)—if searing then baking
• Or a baking dish (if searing separately)
• Measuring spoons & cups
• Zester / microplane
• Juicer (for lemon)
• Knife & cutting board
• Instant-read meat thermometer
• Kitchen timer

Instructions

1. Preheat & Pat Dry

Preheat your oven to **400 °F (200 °C)**. Meanwhile, pat the chicken thighs completely dry with paper towels. Dry skin = crispier skin.

Season both sides of each thigh generously with salt and black pepper.

2. Make the Lemon Butter Sauce

In a small bowl, whisk together:

• Melted butter
• Lemon juice
• Lemon zest
• Minced garlic
• Italian seasoning

Set this aside — you’ll drizzle / pour it over the chicken before baking.

3. (Optional but Recommended) Sear the Chicken

Place an oven-safe skillet over medium-high heat. No need to add oil — the chicken skin will render fat as it cooks.

Place thighs skin-side down and sear **5–7 minutes** until the skin is golden brown and crisp. Flip and sear the other side for **1 minute**. This gives extra texture and flavor.

If you don’t have an oven-safe skillet, you can sear in a separate pan and then transfer the thighs to a baking dish. Just be sure to reserve any browned bits (fond) from the pan to add to your sauce.

4. Arrange and Add Liquids

If using the searing skillet, remove it from heat (but leave chicken in). If using a baking dish, arrange the thighs in the dish with space between them.

Pour the **chicken broth (or white wine)** around (not over) the chicken. This will help create steam and keep the meat juicy.

Pour the lemon butter sauce over the chicken thighs, making sure garlic, zest, and herbs are distributed over the tops. Tuck a few **lemon slices** around if using.

5. Bake

Place the skillet or baking dish into the preheated oven. Bake **25–35 minutes**, or until the internal temperature reaches **165 °F (74 °C)**, and the skin is deep golden and crisp. Depending on oven or thickness, timing may vary.

If the skin is browning too fast before the interior is done, tent loosely with foil for part of the bake time.

6. Rest & Serve

Remove from oven and let rest **5 minutes**. Spoon the pan juices over the chicken. Garnish with fresh parsley and serve.

Adaptations: Other Proteins & Vegetables

You can use the same lemon-butter framework with various proteins and veggies. Here’s how:

White Fish (Cod, Haddock, Tilapia)

• Use 4 fillets (~6 oz each). No searing needed.
• Place fillets in baking dish. Pour lemon butter sauce over them.
• Bake at 400 °F for 12–15 minutes or until fish is opaque and flakes easily.

Salmon Fillets

• Same method as fish above. Bake 10–15 minutes depending on thickness and desired doneness.

Vegetables (Asparagus, Broccoli, Zucchini)

• Toss ~1 lb trimmed vegetables in the lemon butter sauce until coated.
• Spread in a single layer on a baking sheet.
• Bake at 400 °F for 15–20 minutes, until tender-crisp and slightly caramelized.

Serving Suggestions (Low‑Carb Friendly)

• Cauliflower mash — creamy and perfect to soak up sauce
• Zucchini noodles (zoodles) — sauté briefly and nestle under the chicken
• Steamed green beans, broccoli, or asparagus — simple and classic
• Mixed greens salad with lemon vinaigrette — fresh contrast
• Roasted radishes, Brussels sprouts, or sautéed spinach
• Spoon the lemon butter pan juices over both chicken and your side dish for extra flavor

Tips for Success & Pro Chef Insights

• Zest is crucial: The oils in lemon zest bring brightness that juice alone can’t match.
• Use fresh lemon juice: Bottled juice lacks nuance and brightness.
• Crispy skin secret: Very dry skin + hot initial sear helps maintain crispness through baking.
• Don’t overcrowd pan: Leaves space for heat circulation and better browning.
• Save browned bits: After searing, deglaze pan with broth or wine bits into sauce — adds depth.
• Adjust sauce consistency: If it’s too thin after baking, transfer to stovetop and simmer to reduce. Optionally whisk in a tablespoon of heavy cream or crème fraîche for extra creaminess.
• Check temperature in the thickest part: Use an instant-read thermometer to ensure doneness without overcooking.
• Let it rest: Resting lets juices redistribute, improving moistness.

Nutrition & Macros (Estimate)

Here’s an approximate breakdown per serving (4 servings) — bone and skin included. Actual values will vary with brand, portion, etc.

**Low-Carb Notes:**

– This fits well into a low-carb / Keto diet as it’s almost carb-free.
– Be mindful of sodium sources (butter, broth).
– Use high-quality, grass-fed butter if possible for better fat quality.
– Serve with low-carb sides (as suggested) to keep the meal balanced.

Storage, Reheating & Leftover Tips

Storage

Store cooled chicken and sauce in an airtight container in refrigerator for up to 3–4 days.

Reheating

Reheat gently in a skillet over low heat or in oven (~300 °F) until warmed through. Add a splash of broth or water if sauce thickened too much.

Freezing

You can freeze cooked chicken and sauce (without the lemon slices) for up to 2 months. Thaw overnight in fridge and gently reheat. The texture may change slightly, but still very good.

Frequently Asked Questions (FAQs)

1. Can I use boneless, skinless chicken?

Yes — the method works. Searing may be faster, and baking time shorter. The skin adds flavor and fat, so the dish may be slightly less rich.

2. What if I don’t have fresh thyme?

Use dried thyme (1 tsp) or substitute with rosemary, oregano, or tarragon.

3. Can I omit garlic?

You can, but garlic gives key flavor. Use garlic powder minimally if you don’t want fresh garlic.

4. Is it okay to use wine instead of broth?

Yes — dry white wine works well as a flavor enhancer. Use a quality cooking wine or good drinking wine.

5. My chicken skin didn’t get crispy — why?

Possible causes: skin wasn’t dry enough, skillet was not hot, or the oven moisture prevented crisping. Ensure dryness and good initial sear.

6. Why is my sauce too thin after baking?

If you used too much broth or didn’t reduce enough, it may be thin. Simmer on stovetop to reduce, or whisk in a little cream or cornstarch slurry (for non very low-carb use).

7. How do I adjust for more servings?

Multiply ingredients proportionally and use a larger skillet or baking dish. Watch cooking times slightly.

8. Can I grill the thighs instead of baking?

You can use the lemon butter as a baste while grilling, but the method and texture will differ — grilled skin gets more char, but sauce absorption is less.

9. Can I use lemon pepper seasoning instead of lemon + pepper?

Yes, but reduce added salt since lemon pepper often contains it. Use fresh lemon for brightness.

10. What if I want a thicker sauce for spooning?

After baking, remove chicken and simmer the pan juices until slightly reduced. Optionally whisk in extra butter or a small amount of cream.

Conclusion

This **Low‑Carb Lemon Butter Baked Chicken** balances richness, freshness, and simplicity. It’s a one-pan (or mostly one-pan) meal that delivers bold flavor and juicy meat, all while being compatible with low-carb or keto eating. Adapt it for fish or vegetables, serve it with lean sides, and enjoy its versatility.

Would you like me to generate a **printable PDF version** or a variant (e.g. dairy-free, ultra-low sodium)? Just say the word.