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Lemon-Roasted Chicken

Yield 4 servings


  • 1 (3- to 3 1/2-pound) broiler-fryer
  • 1/4 cup butter or margarine
  • 4 cups chicken broth, undiluted
  • 3 tablespoons lemon juice
  • 1 large lemon, sliced (optional)
  • Fresh parsley sprigs (optional)

How to Make It

  1. Rinse chicken and pat dry. Rub outside of chicken lightly with 3 tablespoons butter. Place remaining butter in cavity of chicken, and truss securely.

  2. Place chicken, breast side up, in a shallow roasting pan. Combine chicken broth and lemon juice; pour over chicken. Bake at 400°, basting occasionally, for 1 hour and 10 minutes or until done. Garnish with lemon slices and parsley, if desired.

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