• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, D
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 pound butter or margarine

  3. freshly ground black pepper -- to taste

  4. 2 tablespoons fresh lemon juice

  5. 1 teaspoon dried rosemary leaves

  6. 1 chicken --

  7. 2 1/2 to

  8. -- pounds)-- quartered

  9. 3/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.


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