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Broiled Herb Chicken With Lemon-Butter Sauce

Broiled Herb Chicken With Lemon-Butter Sauce

Broiler-fryers are usually 2 1/2 to 4 lb.; larger chickens, known as roasters, usually weigh 4 to 7 lb.

Southern Living APRIL 2006

  • Yield: Makes 4 to 6 servings
  • Prep time: 10 Minutes
  • Broil: 25 Minutes

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground red pepper
  • 1 (3- to 3 1/2-lb.) broiler-fryer, cut into pieces
  • Lemon-Butter Sauce

Preparation

1. Combine 1 tsp. salt and next 5 ingredients.

2. Arrange chicken pieces, skin side down, on a lightly greased rack in an aluminum foil-lined roasting pan. Sprinkle chicken evenly with 2 tsp. salt mixture.

3. Broil 7 to 8 inches from heat 12 to 15 minutes or until golden brown. Turn chicken pieces, and sprinkle evenly with remaining salt mixture. Broil 8 to 10 minutes or until a meat thermometer inserted into thickest portion of white meat registers 170° and dark meat registers 180°. Serve with Lemon-Butter Sauce.

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