Raydie
Thu, Nov-08-01, 11:48
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
- - - - - - - - - - - - - - - - - -
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.
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
- - - - - - - - - - - - - - - - - -
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.