Begin by preparing your dark meat chicken pieces, trimming off any excess fat for a healthier option. Generously season the chicken thighs and drumsticks with kosher salt, smoked paprika, and Montreal chicken seasoning.

In a large skillet over medium heat, melt unsalted butter until bubbling. Add minced garlic and sliced red onion, sautéing for about 3-5 minutes until fragrant and the onions turn translucent.

Next, pour in the chicken stock and fresh lemon juice, followed by red pepper flakes and chopped flat leaf parsley. Stir well and allow the mixture to simmer for about 5 minutes.

Pour the fragrant mixture over your seasoned chicken pieces in a spacious baking dish. Sprinkle freshly grated Parmesan cheese on top and drizzle with heavy whipping cream.

Cover the baking dish tightly with aluminum foil and place it in a preheated oven at 375°F. Bake for approximately 1 hour and 45 minutes, or until the chicken is tender and juices run clear.

To ensure your Baked Lemon Butter Chicken is perfectly cooked, check that the meat pulls away from the bone easily and that the internal temperature reaches at least 165°F.

Once baked to perfection, let the Baked Lemon Butter Chicken rest for a few minutes before serving. Pair it with sides like rice or mashed potatoes.