Rosemary Chicken Quarters
|Olive oil/Salad oil||1⁄2 Cup (8 tbs)|
|Dry rosemary||2 Teaspoon|
|Minced parsley||1 Teaspoon|
|Garlic||2 Clove (10 gm), either minced or pressed|
|Lemon juice||2 Tablespoon|
|Broiler fryer chicken||3 1⁄2 Pound, quartered (1 Whole)|
Combine oil, rosemary, parsley, garlic, lemon juice, and pepper.
Pour over chicken; turn quarters to coat all sides.
Cover and refrigerate for at least 3 hours or until next day, turning occasionally.
Lift chicken from marinade and drain briefly (reserve marinade).
Arrange chicken, skin-side-up, on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting with reserved marinade, for 40 to 50 minutes or until meat near bone is no longer pink when slashed.
Serving size: Complete recipe
Calories 4426 Calories from Fat 3126
% Daily Value*
Total Fat 349 g536.6%
Saturated Fat 84.1 g420.4%
Trans Fat 0 g
Cholesterol 1190.6 mg396.9%
Sodium 1128.6 mg47%
Total Carbohydrates 13 g4.2%
Dietary Fiber 4.8 g19.1%
Sugars 0.9 g
Protein 297 g593.4%
Vitamin A 59.3% Vitamin C 91.8%
Calcium 33.1% Iron 101.7%
*Based on a 2000 Calorie diet