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Butter Roast Chicken

 Butter Roast Chicken
"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."
6 ServingsPrep: 15 min. Bake: 1-1/2 hours


  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.