The Healthy My Ass Cookbook

Rainbow Line
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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs


Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole


Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast

Slow Roasted Pork Butt


Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole


Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Lemon Butter Chicken

Chicken grilled or roasted covered in a sweet and sour lemon sauce.


4 lbs. Chicken Parts
1/2 recipe Lemon Butter Sauce, consumed
1/2 recipe Lemon Butter Sauce, discarded


If using the grilling method, grill the Chicken Parts without sauce turning often until the skin begins to dry and get crispy.  With the oven roasting method, select a broiler or roasting pan with a flat rack that will allow excess sauce to run off the chicken.  Spray the pan with a non-stick coating and arrange the Chicken Parts lying flat on the pan.  Roast without sauce in a preheated 425°F oven for 40 minutes, 10 minutes per side, turning three times.

Meanwhile, regardless of the method, prepare the Lemon Butter Sauce as indicated in the recipe.

If grilling, turn the chicken, generously coat the tops with the lemon sauce and grill for 3 minutes.  Repeat 3 more times.  Finally, just turn the chicken and grill for 3 more minutes so that each coating of sauce faces the heat for two 3 minute segments or until the sauce begins to lightly brown.  The sauce should bubble and cook on the chicken facing the heat, but keep an eye on it to avoid any burning of the sauce.  Either lower the heat or shorten the duration between turns to avoid burning.

If roasting, turn the chicken, generously coat the tops with the lemon sauce and roast for 4 minutes.  Repeat three more times turning, coating the tops and roasting 4 minutes each time or until the sauce begins to lightly brown.  The sauce should bubble and cook on the chicken but do not let it burn.  To avoid burning, either end that roasting cycle early if you think the chicken is sufficiently cooked or cover the chicken with a loose tent of aluminum foil, preferably the new non-stick kind.  Remove the chicken from the pan immediately after removing the pan from the oven to avoid their sticking to the pan.

The sugary sauce really holds the heat in the chicken, so let cool for 20, even 30 minutes before serving.


My recollection is that either Darles Cook or her son Joe came up with this recipe and it received an award at some contest like the state fair.  Either that or this is another example of me not letting the truth get in the way of a good story.

Nutritional information is based on Chicken Parts being a mix of breasts, legs, thighs and wings in equal numbers.

See Also:

Lemon Butter Wings - Chicken wings grilled or roasted covered in a sweet and sour lemon sauce.


Other Information:

Source: Darles and Joe Cook, mother and brother to Mike and Kevin Cook.

Preparation: 0:15
Roast: 1:00
Total: 1:00

Servings: 8

Nutrition Facts per Serving:
380 Calories
21g Fat (51.3% calories from fat)
26g Protein
19g Carbohydrate
trace Dietary Fiber
131mg Cholesterol
114mg Sodium.

Exchanges per Serving:
0 Lean Meat
0 Fruit
0 Fat
1 1/2 Other Carbohydrates.

Rainbow Line

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