Golden Rosemary Chicken Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Butter or margarine,
Freshly ground black pepper,
2 tbsp: Fresh lemon juice,
-to taste,
1 tsp: Dried rosemary leaves,
1: Chicken, (2 1/2 to 3 pounds),
3/4 tsp: Salt,
-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.
Source from luhu.jp
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.
Source from luhu.jp