Golden Rosemary Chicken Recipe - Cooking Index
Golden Rosemary Chicken Recipe - Cooking Index
| 1/4 lb | 113g / 4oz | Butter or margarine |
| Freshly ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Fresh lemon juice |
| 1 teaspoon | 5ml | Dried rosemary leaves |
| 1 | Chicken - (2 1/2 to 3 pounds) quartered | |
| 3/4 teaspoon | 3.8ml | Salt |
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.
Source:
Bobby Flay and Jack McDavid
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