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.