Yield: 4 servings

1/4 lb Butter or margarine
Freshly ground black pepper, -to taste
2 tb Fresh lemon juice 
1 ts Dried rosemary leaves
1 Chicken (2 1/2 to 3 pounds), -quartered
3/4 ts 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.

Makes 4 servings.



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