Butter Roast Chicken Recipe

3.5 7 7
Butter Roast Chicken Recipe
Butter Roast Chicken Recipe photo by Taste of Home
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Butter Roast Chicken Recipe

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3.5 7 7
Publisher Photo
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. —Elisabeth Garrison, Elmer, New Jersey
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/2 hours

Ingredients

  • 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

Directions

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.
Originally published as Butter Roast Chicken in Reminisce Extra April 1995, p47

  • 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
  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.
  2. Bake, uncovered, at 325° for 1-1/2 hours or until juices run clear, basting occasionally. Yield: 6 servings.
Originally published as Butter Roast Chicken in Reminisce Extra April 1995, p47

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Reviews forButter Roast Chicken

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MY REVIEW
Uqaq User ID: 4935502 254434
Reviewed Sep. 21, 2016

"My family loves this recipe, especially my mom.

Thank you for sharing this.
I like to make the Herb rice pilaf recipe, to go with this chicken."

MY REVIEW
Militant Starfish User ID: 5826686 41731
Reviewed Mar. 16, 2014

"Mmmm.. mmm..Good! I generally always try to stick to a recipe 100% the first time and then go from there. The only thing I changed was I used 1 tsp. of salt instead of 2. I also used bottled lemon juice. This recipe was absolutely delicious, and a wonderful flavour. I will definitely make this again and again. I highly recommend this! My family loved it!"

MY REVIEW
mollyque User ID: 4504744 37891
Reviewed Oct. 1, 2012

"This is my husband's favorite recipe. It's also my go-to company recipe- and I'm always asked for a copy of the recipe to send home with our guests. It's super easy and delicious."

MY REVIEW
cwbuff2 User ID: 5946195 71903
Reviewed Aug. 22, 2012

"I wonder if there is a misprint in the recipe, because there was way too much tart and too little sweetness. I used fresh-squeezed lemon juice and maybe I should have used the bottled as it is not as tart, but this sauce did not taste good. Recipes should clarify with things like lemon juice whether fresh is called for or not, as it makes a difference. My son also said it was too salty. Maybe someone else could tweak the ingredients, but I'm too busy to bother and I have a lot of other really good chicken recipes."

MY REVIEW
jesskate User ID: 1411456 12594
Reviewed Nov. 15, 2009

"Good Sunday dinner, and the leftovers are great."

MY REVIEW
mollyque User ID: 4504744 18234
Reviewed Oct. 31, 2009

"This chicken is DELICIOUS. It was so easy to make and the whole family loved it. I made it last week and it's already been requested for an encore."

MY REVIEW
nywvblue User ID: 3020294 18233
Reviewed Apr. 8, 2009

"One question: why add sugar to a chicken dish? (I see the "Sponsored by Domino Sugar" logo at the top.) I will give this a try, but substituting honey or maple syrup for the sugar, if the sweetness is required."

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