Broiled Herb Chicken With Lemon Butter Sauce

Submitted by Dreamgoddess

"When I saw this recipe in the April 2006 issue of Southern Living, I simply had to try it. It looks like you spent a lot of time preparing it, but the recipe actually cooks up very quickly. Serve with potatoes or rice and a salad...voila, dinner is ready in about 40 minutes."

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 4-6

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 -3 1/2 lb) broiler-fryer chickens, cut into pieces
• 3 tablespoons butter, melted
• 2 teaspoons lemon rind, grated
• 2 teaspoons fresh lemon juice
• 1 teaspoon fresh parsley, chopped

directions

1. In a small bowl, combine the salt, oregano, garlic powder, lemon pepper, paprika and red pepper.
2. Cover a roasting pan with foil and place a rack in it; lightly spray the rack with cooking spray.
3. Skin side down, place the chicken on the rack.
4. Sprinkle the chicken with 2 t of the seasoning mixture.
5. Making sure your oven rack is about 7-8" from the heat, broil the chicken until golden brown (about 12-15 minutes).
6. Turn the chicken pieces over and sprinkle with the remaining spice mixture.
7. Broil about 8-10 more minutes, or until chicken is done.
8. Lemon Butter Sauce: Combine the melted butter, lemon rind and lemon juice.
9. Mix well and add in the parsley.
10. Spoon a small amount of sauce over each piece of chicken when served.

Reviews

[IngridH]

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.

 

[Chef floWer]

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)

 

[Megicce]

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. :)

 

[AZPARZYCH]

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.

 

[Chef Lori]

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!