1/2 c. butter
1/4 c. lemon juice
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 (2 1/2 or 3 lb.) broiler-fryer, quartered
4 med. tomatoes
2 tsp. grated lemon peel (optional)
2 tsp. chopped parsley (optional)

Preheat broiler if manufacturer directs. In 1 quart saucepan over low heat, heat butter, lemon juice, salt, sugar, and pepper until butter is melted. Place chicken, skin side down, on large broiling pan; broil 20 minutes. Baste with butter mixture frequently to moisten and add flavor to chicken.

Meanwhile, cut tomatoes into 6 wedges about 3/4 way through, gently spreading tomato apart. Turn chicken pieces. Arrange tomatoes on same broiling pan. Broil 15 to 20 minutes more until chicken is fork tender, basting chicken and tomatoes with butter mixture frequently. Transfer to platter and sprinkle chicken with grated lemon peel and parsley to garnish, if desired.