Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  pound         butter or margarine
                        freshly ground black pepper -- to taste
   2      tablespoons   fresh lemon juice
   1      teaspoon      dried rosemary leaves
   1                    chicken -- (2 1/2 to 3
                        -- pounds)-- quartered
     3/4  teaspoon      salt

Preparation:

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.