📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for even cooking.
2. Pat the chicken pieces dry with paper towels. This helps them brown beautifully—trust me, I learned this the hard way!
3. In a large bowl, whisk together the Champagne, lemon juice, garlic, and olive oil. Make sure everything's well combined.
4. Add salt, pepper, and paprika to the Champagne mixture. Season generously! Don't be shy.
5. Place the chicken pieces in the Champagne mixture, ensuring they are fully coated. You wanna make sure each piece is swimming in deliciousness!
6. Let the chicken marinate in the refrigerator for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavorful it gets. A longer marinating time adds complexity to the flavour.
7. While the chicken marinates, prepare the lemon butter sauce. In a small saucepan, melt the butter over medium heat.
8. Once the butter is melted, add the remaining lemon juice, minced garlic, and parsley to the saucepan. Stir until smooth and fragrant. Season with salt and pepper to taste. This is what makes the dish so incredibly delicious!
9. Arrange the marinated chicken pieces in a 9x13 inch baking dish. Ensure they're not overcrowded for even cooking.
10. Bake the chicken in the preheated oven for 35-45 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to check the internal temperature—it's the best way to be certain it's cooked through.
11. Once the chicken is cooked, remove it from the oven and let it rest for about 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and juicy chicken. Resting helps the juices distribute.
12. Drizzle the prepared lemon butter sauce over the chicken pieces before serving. Garnish with fresh parsley if desired. Serve immediately, and enjoy!