Lemon-Herb Butter-Basted Chicken

1 stick butter (1/2 cup)
1 1/2 tbsp lemon-herb chicken sauce mix, McCormick
2 tbsp lemon juice, ReaLemon
1 3 1/2-pound whole chicken, cut up
Garlic salt, Lawry's
Lemon pepper, Lawry's
Fresh herbs (such as sage, thyme, and tarragon) optional
Lemon slices (optional)


Rinse chicken pieces with cold water and pat dry. Season with garlic salt and lemon pepper.

In a small saucepan, melt butter over medium heat. Stir in sauce mix and lemon juice. Cook 1 minutes. Remove from heat; set aside.

Rinse chicken pieces with cold water and pat dry. Season with garlic and lemon pepper.

Preheat boiler. Place chicken on foil-lined sheet pan or broiler an. Place 6 to 8 inches from heat source. Cook about 15 to 20 minutes per side or until chicken is no longer pink and juices run clear (170 degrees), basting with butter mixture every few minutes until last 2 minutes of cooking. Discard remaining butter mixture. Serve as directed.

Grill method:
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place chicken on hot, oiled grill. Cook for 18 to 22 minutes per side or until chicken is no longer pink and juices run clear (180 degrees), basting with butter mixture every few minutes until last 2 minutes of cooking. Discard remaining butter mixture. Remove from grill.

Garnish with herb and lemon slices (optional). Serve hot.