Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Butter or margarine Freshly ground black pepper,
2 tb Fresh lemon juice -to taste
1 ts Dried rosemary leaves 1 Chicken (2 1/2 to 3 pounds),
3/4 ts Salt -quartered

Start fire in grill, placing rack 4 inches above coals (see note).
Melt butter in a 1-quart saucepan over medium-low heat. Remove from
heat; stir in lemon juice, rosemary, salt and pepper; set aside until
fire is ready.

Place chicken quarters, skin side down, on hot grill rack; cook,
covered with grill cover, for 15 minutes. Turn chicken over; cook,
covered, for 10 to 15 minutes longer, uncovering occasionally to
brush with rosemary mixture. Serve when chicken is golden brown and
cooked through.

NOTE: Chicken may be baked in oven. Heat oven to 450F. Arrange the
chicken quarters, skin side up, in a baking or roasting pan; bake for
20 minutes. Brush with rosemary mixture; bake for 10 minutes more
until golden brown and cooked through.

Makes 4 servings.

[ REDBOOK; July 1990 ]

Posted by Fred Peters.

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