Prep 10 mins
Cook 45 mins
This chicken dish is from one of my favorite cookbooks 'Best Recipes From the backs of Boxes, Bottles, Cans, and Jars.' There are many vintage recipes in here... what a treasure! This one dates back to 1949 when it won the very first National Chicken Cooking Contest. I love to prepare chicken many ways, but this particular recipe showcases the chicken itself in all its juicy, tender, succulent glory. No heavy sauces or flavored breadings... just savory, golden, beautiful chicken to devour.
- 1 broiler-fryer chicken, halved
- 1⁄2 lemon
- 2 teaspoons salt
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon paprika
- 1⁄2 cup butter, melted and divided
- 2 teaspoons granulated sugar
- Place chicken skin side up in a broiler pan.
- Rub the surface of the chicken with lemon and squeeze some of the juice onto the meat.
- Mix together salt, pepper and paprika in a small bowl.
- Sprinkle mixture over chicken.
- Brush chicken with 1/2 of the butter and sprinkle with sugar.
- Position your broiler pan as far from heat as possible and bake at 450 for 10 minutes.
- After 10 minutes move the broiler pan up so that chicken is 3 to 6 inches from heat in a gas range or 6 to 9 inches from heat in an electric range.
- Broil for about 35 minutes, and baste frequently with remaining butter, turning to ensure even browning.
I tried this with chicken breasts and wings. It turned out terrific!!The simple seasoning was delicious and not too exotic for my picky eaters. I had to decrease the cooking time...just checked doneness periodically.
This is a great way to cook chicken. It was so juicy tender & crisp. I can not broil in my Dacor oven all it does is smoke up the house. But when you said put it at the bottom. That worked, of course I had to leave it at the bottom. Even so it was great. I did use a lot less sugar.Thanks for a great recipe.Christmas Carol.And now maybe I can broil other things at the bottom LOL.