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Light Butter Roasted Chicken

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
  • Total Time
    Prep: 5 min. Bake: 1-1/4 hours
  • Makes
    4 servings


  • 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


  • 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.
Nutrition Facts
5 ounce-weight: 281 calories, 13g fat (4g saturated fat), 115mg cholesterol, 802mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 37g protein.

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Average Rating:
  • Butcher2boy
    Sep 15, 2019

    Was rather dry. I think if the skin was left on and lifted up to stuff the seasoning mix in might help. Sorry, I won't make this again.

  • hhenn020
    May 3, 2013

    Juicy but the chicken did not have much flavor.

  • ConnieK
    Aug 18, 2012

    No comment left

  • mbott
    Oct 14, 2009

    No comment left

  • Southernmama
    Dec 4, 2008

    No comment left