GOLDEN ROSEMARY CHICKEN
Category: Chicken, Barbecue
Yield: 4 servings
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.
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