Light Butter Roasted Chicken |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
1. 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.
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