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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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