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Parsley Lemon Butter Chicken

I made this the other night and my boys ate it all.  The next night, they asked for it again. Obviously, the amount of butter/margarine can be reduced.  I made this recipe the first time the day I started to make something with german chocolate and found the box opened and could not use it.  Since I already had the margarine melted …I  used it for the chicken.  YUM!

Parsley Lemon Butter Chicken
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This is what was left after supper! 

Parsley Lemon Butter Chicken 

1/2 cup margarine or butter

4 to 5 Tablespoons lemon juice

3 Tablespoons worcestershire sauce

1 T garlic, 3-5 cloves, minced

1/4 cup fresh parsley, chopped

1 teaspoon dried thyme

1/2 teaspoon white pepper

1/2 teaspoon salt or to taste after cooking

Preheat oven to 375 degrees F.  Rinse chicken and remove any giblets.  For some reason, I don’t ever get any in my chickens any more.  I love chicken liver. Cut down the back and place breast side down in pan.  Heat all ingredients in a small pot until margarine is melted. Spoon a little of the sauce on chicken, to cover.  

Flip the chicken over and spoon the rest over the chicken. Cook in preheated oven for 45 minutes, checking after 25-30 and tenting with foil so the parsley does not burn.  After 45 minutes, turn oven to 350 degrees and cook another 45 minutes or until chicken is 165 degrees, the leg joint breaks free easily, and juices run clear. Can serve sauce over chicken pieces or for dipping.  I bet it would even be great to make rice. ~smile~ Enjoy!