Rosemary Chicken Quarters Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Olive oil/Salad oil1⁄2 Cup (8 tbs)
 Dry rosemary2 Teaspoon
 Minced parsley1 Teaspoon
 Garlic2 Clove (10 gm), either minced or pressed
 Lemon juice2 Tablespoon
 Pepper1⁄8 Teaspoon
 Broiler fryer chicken3 1⁄2 Pound, quartered (1 Whole)

Nutrition Facts

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 mg

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

Directions

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.
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