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Butter Roast Chicken Recipe

Butter Roast Chicken Recipe photo by Taste of Home

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"WHEN I WAS newly married, I was very interested in cooking, so I started to collect recipes. My new sister-in-law's mother sent me her family's favorite chicken recipe, and I knew it was destined to be a favorite in our household. The delicate flavor of lemon makes this dish great."

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Butter Roast Chicken Recipe

Prep: 15 min. Bake: 1-1/2 hours

Yield: 6 Servings

15 90 105

Ingredients

1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
1/2 cup butter, cubed
1/3 cup lemon juice
1 tablespoon paprika
2 teaspoons salt
1 teaspoon pepper
1 teaspoon brown sugar
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper

Directions

Place chicken in an ungreased 13-in. x 9-in. baking dish. Combine the remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken.
Bake, uncovered, at 325° for 1-1/2 hours or until juices run clear, basting occasionally. Yield: 6 servings.

Originally published as Butter Roast Chicken in Reminisce Extra April 1995, p47

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Butter Roast Chicken

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Reviewed on Oct. 01, 2012 by mollyque

This is my husband's favorite recipe. It's also my go-to company recipe- and I'm always asked for a copy of the recipe to send home with our guests. It's super easy and delicious.

Reviewed on Aug. 22, 2012 by cwbuff2

I wonder if there is a misprint in the recipe, because there was way too much tart and too little sweetness. I used fresh-squeezed lemon juice and maybe I should have used the bottled as it is not as tart, but this sauce did not taste good. Recipes should clarify with things like lemon juice whether fresh is called for or not, as it makes a difference. My son also said it was too salty. Maybe someone else could tweak the ingredients, but I'm too busy to bother and I have a lot of other really good chicken recipes.