Prep 10 mins
Cook 30 mins
Food Around the World: The Cooking of Italy (Time Life)
- 1⁄2 cup butter (8 tablespoons - 1 stick melted)
- 2 tablespoons olive oil
- 1⁄4 teaspoon red pepper flakes (add more to tastes if you like it spicy)
- 1⁄4 cup onion (chopped finely)
- 2 tablespoons parsley (fresh Italian flat, leafed if possible, finely chopped)
- 1⁄2 teaspoon garlic (finely chopped)
- 1 (2 1/2-3 lb) roasting chickens (quartered)
- 1 teaspoon salt
- 1 lemon (quartered for garnish)
- Preheat broiler and place shelf 4 inches (above where meat will be) under the heat.
- Mix butter, oil and pepper in bowl.
- In a separate bowl mix onion, parsley and garlic.
- Add 4 tablespoons of butter mixture to onion mixture; stir and set to the side.
- Wash and pat dry chicken.
- Brush all of chicken with the *Half* of rest of the butter mixture and season with salt.
- Arrange quarters skin side down on broiler rack and cook for 5 minutes.
- Baste again with remaining butter mixture and flip over.
- Broil, basting every five minutes with pan drippings for 10 - 15 minutes or until chicken is cooked through and juices run clear.
- Remove chicken from oven.
- Spread each quarter with onion mixture (pat it down) and broil chicken for another 3-4 minutes until golden brown.
- To serve: place chicken on platter and pour pan drippings over it.
- Garnish with lemons if desired.