Golden rosemary chicken

4 servings

Ingredients

Quantity Ingredient
¼ pounds Butter or margarine
2 tablespoons Fresh lemon juice
1 teaspoon Dried rosemary leaves
¾ teaspoon Salt
Freshly ground black pepper, to taste
1 Chicken (2 1/2 to 3 pounds), quartered

Directions

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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