 |
Butter Roast Chicken
|
 |
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
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.
|
Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |