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

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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


  • 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

5 ounce-weight: 281 calories, 13g fat (4g saturated fat), 115mg cholesterol, 802mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 37g protein.


  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

Full-Bodied White Wine

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

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hhenn020 User ID: 5328983 129261
Reviewed May. 3, 2013

"Juicy but the chicken did not have much flavor."

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