Rosemary Chicken Quarters

So here we go with the cookbook more often format. Yesterday I pulled a package of chicken thighs out of the freezer when I got home from work. After a short nap and a canning project (more on that later) I started flipping through cookbooks and came across this recipe.



Rosemary Chicken Quarters

1 chicken quarter per person (thigh and drumstick together)
2 tblsp softened butter per chicken quarter
1 tblsp finely chopped fresh rosemary per chicken quarter
salt & pepper




1. Mix the butter and rosemary together until well combined. Lift the skin covering the leg and thigh and massage 2 tblsp of the butter evenly under the skin. Sprinkle with salt and pepper. Store in the refrigerator covered with plastic wrap until ready to cook.

2. When ready to cook, position the chicken over indirect heat and grill at medium heat until cooked through, about 45 minutes. Do not turn or the butter will spill out of the pocket. Chicken will brown nicely on all sides.



This was really good. I served it with yellow rice and green beans. It was not until we were eating that I realized I forgot to take a photo. At least we didn't eat all of it like the Cheddar Shrimp and Penne casserole.

I have regular rosemary in my garden and a variety that smells like curry. Next time I'll use the curry rosemary and see how it goes,,,,,we love curry.