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Light Butter Roasted Chicken Recipe
Light Butter Roasted Chicken Recipe photo by Taste of Home

Light Butter Roasted Chicken Recipe

Read Reviews (1)
4.25 1
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The changes made in this made over recipe slashes the fat by 70% and saturated fat by 80%, cut calories and sodium by about half and reduced cholesterol by more than a third. Yet the buttery-tasting makeover version is sure to please your family.—Helen Copeland, Greenback, Tennessee
TOTAL TIME: Prep: 5 min. Bake: 1-1/4 hours
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Bake: 1-1/4 hours
MAKES: 4 servings

Ingredients

  • 1 broiler/fryer chicken (2-1/2 pounds), cut up and skin removed
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup lemon juice
  • 1 tablespoon butter
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1/2 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 skinless chicken) equals 281 calories, 13 g fat (4 g saturated fat), 115 mg cholesterol, 802 mg sodium, 4 g carbohydrate, 1 g fiber, 37 g protein. Diabetic Exchange: 5 lean meat.

Directions

  1. Place chicken in an ungreased 13-in. x 9-in. baking dish. In a small saucepan, combine the remaining ingredients; bring to a boil. Remove from the heat and pour over chicken. Cover and bake at 325° for 1 to 1-1/4 hours or until chicken juices run clear, basting occasionally. Yield: 4 servings.
Originally published as Makeover Butter Roasted Chicken in Light & Tasty December/January 2004, p14

Nutritional Facts

One serving (5 ounces cooked skinless chicken) equals 281 calories, 13 g fat (4 g saturated fat), 115 mg cholesterol, 802 mg sodium, 4 g carbohydrate, 1 g fiber, 37 g protein. Diabetic Exchange: 5 lean meat.

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

Reviews for Light Butter Roasted Chicken(1)

AVERAGE RATING
   (4)
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4 Star
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3 Star
 (1)
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MY REVIEW
Reviewed May. 3, 2013

Juicy but the chicken did not have much flavor.

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