| How To Cook: |
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1. Preheat the broiler. Combine the melted butter, oil and red pepper in a small bowl, and in another bowl mix together the chopped onions, parsley and garlic.
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2. Add 4 teaspoons of the butter-oil mixture to the onion-parsley mixture, stir it into a paste and set it aside.
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3. Wash the chicken quickly under cold running water and pat dry with paper towels. Brush both sides of the chicken with half the remaining butter-oil mixture and salt it lightly.
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4. Arrange the quarters skin side down on the rack of the broiler pan and broil about 4 inches from the heat.
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5. After 5 minutes, baste the chicken with the remaining butter-oil mixture and broil for 5 more minutes. Baste the chicken again and turn it skin side up on the rack.
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6. Then broil, basting every 5 minutes with the pan drippings, for another 10 to 15 minutes, or until the juice runs clear when a thigh is pierced with the tip of a sharp knife.
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7. With a small metal spatula spread the top of each quarter with the onion-parsley paste (patting it firmly in place) and broil the chicken for another 3 or 4 minutes, or until the coating is lightly browned.
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8. To serve, arrange the chicken on a heated serving platter and pour the pan drippings over it. Garnish the platter with lemon quarters.
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