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Light Butter Roasted Chicken

 Light Butter Roasted Chicken
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
4 ServingsPrep: 5 min. Bake: 1-1/4 hours


  • 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


  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a

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Light Butter Roasted Chicken (continued)

Wine (continued)
full-bodied white wine such as Chardonnay or Viognier.