Butter Roast Chicken

Name: Butter Roast Chicken
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 servings
Ingredients: 1 (2 to 3 pound) broiler/fryer chicken, cut up; ½ cup butter or margarine; ⅓ cup lemon juice; 1 tablespoon paprika; 2 teaspoons salt; 1 teaspoon pepper; 1 teaspoon brown sugar; ½ teaspoon crushed dried rosemary; ⅛ teaspoon ground nutmeg; ⅛ teaspoon cayenne pepper

Rating: 4.5 stars

153 Reviews

'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.'

By Allrecipes Member

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Recipe Summary test

prep:

15 mins

cook:

1 hr 30 mins

total:

1 hr 45 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1
Place chicken in an ungreased 13-in. x 9-in.x 2-in. baking pan. Combine remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken. Bake, uncovered, at 325 degrees F for 1-1/2 hours or until juices run clear, basting occasionally.

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Nutrition Facts

Per Serving:

553 calories; protein 35.6g; carbohydrates 2.9g; fat 44g; cholesterol 182.5mg; sodium 891mg. Full Nutrition

Reviews (153)

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Michelle Ramey

01/29/2007

Delicious. I made this as a whole roasted chicken- didn't cut it up into pieces. I had to roast it about two hours at 325. I made the sauce, but cut the butter in half, and cut down on the lemon juice too- although I could have put in more- and poured the sauce over the chicken. Threw a few garlic cloves in the cavity and then roasted. About 15 minutes before the chicken was done (use a meat thermomter) I steamed some baby carrots and put them in the pan with the chicken when they were tender. Tossed them in the sauce and let them cook a little- the carrots were some of the yummiest cooked carrots ever! Served with mashed potatoes and a warm baguette. Read More

Helpful

(65)

Gigi

05/27/2007

I tried this with a whole chicken in a roasting pan. I added water to the bottom of the roasting pan first - enough to cover 3 chicken boullion cubes. I also stuffed the chicken with a cut up red onion to add more flavor. When coating the chicken with the basting mixture during the prep stage, I added some to the cavity with the onions, then roasted for 3-1/2 hours, basting occasionally. This was FABULOUS!!! The best roasted chicken I have ever made. The sauce at the bottom of the roasting pan was perfect, and I spooned it over each piece as I served it. Moist, full of flavor, absolutely delicious! Thank you. Read More

Helpful

(24)

SCALIM

11/11/2006

This was great! Used half the butter and roasted a whole chicken breast. The flavor was incredible. My husband started "picking" as soon as it came out of the oven and it was half gone even before we ate dinner. We eat alot of chicken and I'm always looking for a new way to serve it. This was super easy. Thanks so much for sharing! Read More

Helpful

(20)

SJRJA

10/24/2006

Very good, I used all split chicken breasts because we don't care for dark meat. Lots of that butter ends up sitting on the bottom of the pan, I think you could use maybe almost half as much with the same results. I basted a few times with the juices, but there was just a little something missing. Can't quite put my finger on it. Read More

Helpful

(16)

Clearview

08/24/2007

If you want to look like a gourmet with no effort, this is the recipe for you. I followed to the letter except I cooked it in a cast iron dutch oven and added about a tablespoon of a garlic salt mixture I have. When it came time to serve the chicken, I used a baster to put some of the extra "juice/sauce" in small bowls for dipping. Simply excellent and ridiculously easy. Read More

Helpful

(9)

MRS TEMPEST

02/22/2007

I would rate this as the best roast chicken I have ever had! This recipe will now be a regular in our household. Read More

Helpful

(8)

CSDALY

10/17/2006

This was so easy and I already had all the ingredients - no extra trip to the market. The flavor was wonderful. We all really enjoyed it. I will definately make this again! Read More

Helpful

(8)

Leigh Anne

10/09/2006

This was delicious! The sauce had a wonderful flavor. My husband and my 4 year old son loved it. I will be making this often! Read More

Helpful

(7)

Anonymous

07/02/2008

this was a very good roasted chicken recipe. I used only 3/4 of the 1/3 cup lemon juice, and half the butter and it still had too much butter. My friends said its def a keeper and I trust them to tell me the truth. I used fresh rosemary since i have a tree and i think that is what made it so good. Read More

Helpful

(7)

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All Reviews for Butter Roast Chicken

- of Reviews

Butter Roast Chicken

Servings Per Recipe: 6
Calories: 553.4

% Daily Value *

protein: 71 %

carbohydrates: 1 %

dietary fiber: 2 %

soluble fiber:

insoluble fiber:

sugars:

monosaccharides:

disaccharides:

other carbs:

fat: 68 %

saturated fat: 89 %

mono fat:

poly fat:

cholesterol: 61 %

water:

ash:

vitamin a iu: 27 %

vitamin a re:

vitamin a carotenoid:

vitamin a retinol:

vitamin a carotene:

vitamin b1 thiamin:

vitamin b2 riboflavin:

vitamin b3 niacin:

niacin equivalents: 98 %

vitamin b6: 36 %

vitamin b12: 10 %

vitamin c: 17 %

vitamin e alpha equivalents:

vitamin e iu: 7 %

vitamin e mg:

folate: 4 %

vitamin k: 7 %

pantothenic acid: 18 %

calcium: 3 %

copper: 5 %

iron: 12 %

magnesium: 10 %

manganese: 3 %

phosphorus: 29 %

potassium: 12 %

selenium: 39 %

sodium: 37 %

zinc: 17 %

omega 3 fatty acid:

omega 6 fatty acid:

alcohol:

caffeine:

pyramid fat:

pyramid meat:

exchange meat:

exchange fat:

vitamin d iu: 3 %

vitamin d mcg:

boron:

chromium:

fluoride:

40 butyric:

60 caprioc:

80 caprylic:

100 capric:

120 lauric:

140 myristic:

160 palmitic:

180 stearic:

161 palmitol:

181 oleic:

201 eicosen:

221 erucic:

182 linoleic:

183 linolenic:

184 stearidon:

204 arachidon:

205 epa:

225 dpa:

226 dha:

alanine:

arginine:

cystine:

glycine:

histidine:

isoleucine:

leucine:

lysine:

methionine:

phenylalanine:

proline:

serine:

threonine:

tryptophan:

tyrosine:

valine:

energy:

aspartic acid:

glutamic acid:

thiamin: 1 %

riboflavin: 2 %

trans fatty acid:

biotin:

pyramid fruit:

phytosterols:

exchange other carbs:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Butter Roast Chicken

1 of 153

All Reviews

Michelle Ramey

01/29/2007

Helpful

(65)

Gigi

05/27/2007

Helpful

(24)

SCALIM

11/11/2006

Helpful

(20)

SJRJA

10/24/2006

Helpful

(16)

Clearview

08/24/2007

Helpful

(9)

MRS TEMPEST

02/22/2007

I would rate this as the best roast chicken I have ever had! This recipe will now be a regular in our household.

Helpful

(8)

CSDALY

10/17/2006

This was so easy and I already had all the ingredients - no extra trip to the market. The flavor was wonderful. We all really enjoyed it. I will definately make this again!

Helpful

(8)

Leigh Anne

10/09/2006

This was delicious! The sauce had a wonderful flavor. My husband and my 4 year old son loved it. I will be making this often!

Helpful

(7)

Anonymous