Butter Roast Chicken

this sounds really tasty....not on the light summer diet either though!

Butter Roast Chicken

1 boiler fryer chicken (2 ½ lbs – 3 lbs cut up)

½ cup butter or margarine

1/3 cup lemon juice

1 tablespoon paprika

2 teaspoons salt

1 teaspoon pepper

1 teaspoon brown sugar

½ teaspoon crushed dried rosemary

1/8 teaspoon ground nutmeg

1/8 teaspoon cayenne pepper

Place chicken in an ungreased 13 x 9 x 2 baking pan.  Combine remaining ingredients in a small saucepan; bring to a boil.  Remove from the heat and pour over chicken.  Bake, uncovered, at 325˚F for

1 ½ hrs or until juices run clear, basting occasionally.  6 servings