Amaretto Roasted Chicken Recipe - Allrecipes.com
Amaretto Roasted Chicken Recipe
  • READY IN ABOUT hrs

Amaretto Roasted Chicken

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  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. Bake chicken 1 hour and 25 minutes in the preheated oven, or until juices run clear.
  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 1 hr 20 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 18, 2008

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 whole lemon. I also rubbed the skin with garlic and salt.

 
Most Helpful Critical Review
Nov 27, 2005

The flavors blend well together but it is very heavy and greasy.

 

43 Ratings

Apr 25, 2007

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 with out all the salt, found in any grocery store)reduced the drippings then added some flour to thicken. You don't have to be on a low sodium diet to like this dish.

 
Dec 26, 2004

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.

 
Feb 10, 2008

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.

 
Jan 03, 2006

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 another layer of flavor and kept the chicken a little moister.

 
Dec 13, 2010

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.

 
Apr 08, 2007

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 is really necessary. Very tender, juicy and flavourful.

 

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Nutrition

  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 11.2 g
  • 4%
  • Cholesterol
  • 112 mg
  • 37%
  • Fat
  • 23 g
  • 35%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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