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Butter Roasted Chicken Recipe

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We love this recipe. The chicken is always juicy and flavorful. It is a finger-licking family favorite.—Helen Copeland, Greenback, Tennessee
TOTAL TIME: Prep: 5 min. Bake: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Bake: 1 hour
MAKES: 4 servings

Ingredients

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

Nutritional Facts

One serving (5 ounces cooked chicken) equals 547 calories, 43 g fat (20 g saturated fat), 174 mg cholesterol, 1,516 mg sodium, 4 g carbohydrate, 1 g fiber, 36 g protein.

Directions

  1. 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 to 1-1/4 hours or until juices run clear, basting occasionally. Yield: 4 servings.
Originally published as Butter Roasted Chicken in Light & Tasty December/January 2004, p14

Nutritional Facts

One serving (5 ounces cooked chicken) equals 547 calories, 43 g fat (20 g saturated fat), 174 mg cholesterol, 1,516 mg sodium, 4 g carbohydrate, 1 g fiber, 36 g protein.

Full-Bodied White Wine

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

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