14 Reviews

Wonderful spice rub! I was cooking for one, so I mixed up a half recipe of the spice mix and used it to season a single bone in chicken breast, then cooked as directed. The meat was flavorful and juicy, the skin was crispy- just perfect! I used the butter and lemonjuice to saute some cooked gnocchi and baby squash, making a complete meal. Definately will make this again. Edit- I made this again using halved cornish game hens. I covered the hens with the spice rub 24 hours ahead, then before broiling, I basted with a little of the lemon-butter sauce. The remaining sauce I drizzled over the finished chicken on the serving platter. This was elegant enough for company, but really simple to do.

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IngridH January 01, 2009

I made this for *Zaar World Tour III* - Very delicious and moist chicken, I used chicken thighs on the bone with skin and it was perfect. I didn't change a thing and followed the recipe as written. The spice on the chicken was subtle and the 'lemon butter sauce' was simple but mouth watering - we all licked our fingers. Thank you Dreamgoddess (aka Naughty But Nice Gang Captian)

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Chef floWer July 07, 2007

VERY flavorful recipe. Definitely not low-fat - whoops! I used boneless skinless chicken breasts and guessed the cooking time, so ours came out a bit more well-done than I like, but that was my fault. DH and I both really liked this recipe! I might try squeezing lemon juice over it next time and omitting (or perhaps reducing) the butter so I don't feel guilty about eating this more often. :)

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Megicce March 29, 2012

Great chicken!! I used 4 very large b/s chicken breasts and cooked them in my rotisserie. They had great flavor from all the seasoning and the lemon butter put it over the top! I used dried parsley since I was out of fresh and it was still wonderful. Made for Best of 2011 Cookbook Tag.

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AZPARZYCH January 24, 2012

This is so tasty! My family gives it thumbs up all the way. I bet it would be good baked too, or over indirect heat on the grill!

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~Chef Lori~ September 11, 2011

LOVE this recipe. The spice rub flavoring is wonderful, with just a hint of spice. The chicken gets nice and crispy on the outside, while staying moist on the inside. The dark meat was my favorite with this recipe, so next time I will probably just use legs and thighs. Also, even though the butter sauce was very good I prefered the chicken without it!

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LifeIsGood April 12, 2011

This chicken ROCKS! I used chicken breasts and thighs...it works well with any piece. Great spice rub (cayenne pepper is the same as crushed red pepper). I doubled the quantities on the sauce since we did breasts and I thought they might be a bit drier but they were still quite moist. Wonderful flavors, nice and crispy on the outside and juicy on the inside! Thank you -- this is our new favorite for chicken!

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Debbie F. December 17, 2009

I used boneless skinless chicken breasts that I marinated in lemon pepper seasoning and olive oil. (It actually marinated for 2 days as I intended to make it a few days ago.) I served with gnocchi that I also covered in the lemon butter sauce and roasted asparagus. The only thing I would change is that I think I would cut down on the oregano a little bit if I made this again, just a personal preference though. Thanks for posting!

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Karabea August 25, 2008

I also marinaded the chicken in the spices, and used seasoned salt and cayenne pepper in place of the red pepper, also I doubled the lemon sauce and next time I will just use the stated amounts I think that would have been enough, I made this using all skin-on thighs which worked out well, thanks for sharing this tasty chicken recipe DG!

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Kittencal@recipezazz April 01, 2008

Very Good! I marinated the chicken pieces overnight with all the spices (doubled everything and used no salt) and added a bit of olive oil. Grilled the chicken pieces next day while basting with the lemon-butter mixture, then added salt at the end. Yummy!!

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Sweet'n More! July 11, 2007
Broiled Herb Chicken With Lemon Butter Sauce