1/4 pound butter or margarine
freshly ground black pepper -- to taste
2 tablespoon fresh lemon juice
1 teaspoon dried rosemary leaves
1 chicken -- (2 1/2 to 3
-- pounds)-- quartered
3/4 teaspoon salt
Instructions:
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.
