Butter Roast Chicken


1 broiler or fryer chicken -- cut-up
1/2 cup butter
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

Place chicken in a ungreased 13x9x2-inch 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 for 1-1/2 hours or
until juice run clear, basting occasionally. Yield:
6 servings


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Per Serving (excluding unknown items): 475 Calories;
38g Fat (73.1% calories from fat); 29g Protein; 3g
Carbohydrate; trace Dietary Fiber;
115mg Cholesterol; 997mg Sodium. Exchanges: 0 Grain
(Starch); 4 Lean Meat; 0 Fruit; 5 Fat; 0 Other
Carbohydrates.

Can you substitute sweet and low ?

You know i don't see why not....(sorry, i didn't even see the brown sugar in the recipe, and i thought i looked it over...Yikes!)...I am going to do that....i would probably use Splenda though, as it doesn't lose it's taste when cooked....

I made this two week ago. It was very good.

This is good for a bump! Last night I was searching for a quick easy way to bake some chicken, and found this. It came out wonderfully, and even spice-leery DS ate it!

I made this last night! Two thumbs up!! I didn't/wouldn't change a thing. The brown sugar is only 3 grams of carbs for the entire recipe. I will be making this chicken again.

This is delicious, crispy skin coating, and beautiful juices to soak up with the chicken.

Going to be a regular in our house, induction or not.

Bliss!

This deserves a bump. It is an amazing recipe. The chicken comes out so tender and flavorful, with a lovely lemony flavor. I need to make this again.

I am going to try substituting liquid stevia for the brown sugar and see how that turns out.