Recipe By VIRGINIA ADDIS
Rating
Published Mar 21st
Prep 20m Cook 1h 20m Additional - Ready In 1h 40m
Servings 8 servings Calories 408.2

A wonderful, simple twist on your basic roasted chicken that will please your party guests and make the house smell divine! Use this as your main dish for Christmas parties and guests will beg for the recipe!

Recipe Ingredients

  • 1 (4 pound) whole chicken
  • ¼ cup butter
  • 1 large lemon, halved
  • 1 head garlic, halved
  • ½ cup amaretto liqueur

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place the chicken in a baking pan, and rub with 2 tablespoons butter. Place remaining butter and 1/2 the lemon in the chicken cavity. Squeeze juice from remaining lemon half over chicken. Distribute squeezed lemon half and both halves of the garlic head in the pan around the chicken. Pour 1/4 cup amaretto over chicken.
  3. 3 Bake chicken 1 hour and 25 minutes in the preheated oven, or until juices run clear.
  4. 4 Remove chicken from pan, and set aside. Squeeze juice from the lemon half inside chicken into the pan juices. Mash the garlic. Discard lemon rids and garlic pulp. Pour remaining amaretto into the pan, and mix to make a gravy. Serve chicken with the gravy.

Nutrition Facts

  • Calories 408.2
  • Carbohydrate 11.2 g
  • Cholesterol 112.3 mg
  • Fat 23 g
  • Fiber 0.8 g
  • Protein 31.3 g
  • Saturated Fat 8.4 g
  • Sodium 136.8 mg
  • Sugar 6.8 g

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Reviews

  1. This is a classic (and classy) no fail recipe. My husband loves this and think that if we were to find it in a restaurant the dish would easily be 30 per person. I add small mushroom onions and carrots around the chicken.
  2. Loved this Chicken! I used way too much amaretto and basted throughout the baking process. It was a little too sweet and candied at first but then I remmebered the little lemon in his butt and squeezed that on the meat and the tartness really set off the sweet flavor. I would recommend roasting a - Read more ...
  3. This was awesome I submerged the chicken in saltwater in the fridge over night then washed it all off before I cooked it. I also put some butter cuts on the breast under the skin. I don t feel like it was too greasy at all and I am very sensitive to greasy things.
  4. This was really good and alot of taste for a low sodium diet. I changed very little. I added chopped fresh Rosemary to the butter and spread this paste under the skin along with rubbing it on the outside of the skin. To the drippings I added no sodium chicken granulated flavoring (it's like boulion - Read more ...
  5. I had 3 small chickens to use. I rubbed all with garlic then the butter. I then threw garlic 1/2 a lemon and a couple of tbs. of fresh thyme and 1 tbs. of butter in the chicken. Poured the amaretto over and sprinkled with a little more thyme. I don't think all the butter - Read more ...
  6. I was concerned when I read that this dish turned out greasey for the reviewer below so I added some chicken stock to this recipe. As the chicken was roasting I would baste it every 25 minutes or so. I would alternate between using chicken stock and amaretto and I think that it helped add - Read more ...
  7. The chicken was very tender and flavorful but the drippings in the pan were useless for gravy. It tasted like straight liqueur. I tried everything I could think of to tone down the amaretto flavor but it was too overpowering... even without adding the additional 1/4 cup amaretto.
  8. The flavors blend well together but it is very heavy and greasy.
  9. The chicken is delicious and very tender I would add a one more person to the amount of people you are actually serving because the chicken goes fast. It is also very easy to make with barley any fuss.
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